Is it starting to get cold where you are? It definitely is a lot cooler than a few weeks ago and we’ve pulled out the jackets here. No turning back now, my friends. Cold weather is officially here. And one of my favorite things to do in fall is to curl up on the couch in a fluffy, soft blanket with a mug of deliciously rich hot chocolate. In fact, being all comfy cozy and tucked under a blanket reminds me of these cutie patootie Chive and Onion Chicken Pockets. Did you like that little segue? I knew you would.
You lovingly tuck the amazingly yummy chicken and chive and onion cream cheese mixture into crescent roll dough and pop it in the oven. The result? A soft and flaky golden-brown crust with a rich and creamy chicken cream cheese filling nestled inside. Can I get a YUM? These babies take less than 30 to make and are the perfect dinner or snack to hit the spot and get you pumped to go trick-or-treating.
- 1 Tbsp olive oil
- 2 cups cooked chicken breasts, diced
- ½ cup onion, minced
- 2 cloves garlic, minced
- ¼ tsp salt
- ⅛ teaspoon ground black pepper
- 1 Tbsp butter, softened
- 4 oz. chive and onion cream cheese (1/2 of a container), softened
- ¼ teaspoon seasoned salt
- ½ tsp parsley flakes
- 2 Tbsp milk
- 1 8-oz. package refrigerated crescent rolls
- 1 Tbsp butter, melted
- Preheat oven to 375 degrees. Heat the olive oil in a medium skillet over medium heat. Cook the onions and garlic in oil until onions are translucent, stirring occasionally, about 2 minutes.
- Meanwhile, in a medium bowl, beat the cream cheese and 1 Tbsp softened butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salts, pepper, parsley, and milk. Mix well.
- Place crescent roll dough on ungreased baking sheet or stone and separate dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Brush the tops with the melted butter.
- Bake for 11 – 13 minutes, or until golden brown.
