I didn’t have a lot of time to make an appetizer for our latest drink tasting party (see French 75 for winning drink recipe :)), so I conjured up this quick and easy recipe with ingredients I already had in my fridge, minus the crescent rolls. There is an unlimited number of appetizers, snacks and desserts you can make using crescent rolls, and this is the first time I’ve purchased them in as long as I can remember. Finally General Mills figured out that we don’t always want seams in our Pillsbury Crescent rolls, so they have “seamless” sheets. I’m not sure how long they’ve had these (please reference my earlier statement regarding how long it’s been since I’ve made them) but I absolutely found it brilliant.
I assembled and baked these little cuties before leaving for the party, and just reheated them in the oven before serving. We actually forgot about them and they got a little extra crispy, but they were still awesome and vanished quickly. They seemed to be quite a hit!
Pesto Chicken Pockets
Source: Pigzilla Original
Servings: Makes 24 pockets
12 oz cream cheese, softened
1/4 cup basil pesto
1/4 cup sun-dried tomatoes, chopped
1 can chicken breast
2-8 oz cans Pillsbury Seamless Dough Sheets
1. Preheat oven to 350 degrees. In a medium-sized bowl, combine cream cheese, pesto and sun-dried tomatoes. Incorporate chicken until all ingredients are well combined.
2. Roll out dough sheets. Using a pizza cutter, cut each piece twice across the length and three times across the width, making 12 small squares. Scoop 1-2 tbsp of chicken mixture in the center of each square. Carefully stretch the corners of each square up and around the mixture, matching all four corners on top. Pinch corners together tightly. This will probably leave four small holes, which is fine, or you can choose to press the seams together.
3. Place prepared pockets on a greased baking sheet. Be sure to leave space between them as they will expand a bit. Bake for 12-15 minutes, or until golden brown and puffy. Serve immediately.