Will make these again! I used slow baked chicken thighs which have more flavor than breasts, and sauteed finely chopped onion and red bell pepper in garlic herb seasoning, 5 peppercorn blend pepper, and salt with about 4 Tbsp butter and added it to the chicken. I added regular cream cheese to the chicken mixture until I basically had chicken salad. I added a few splashes of whole milk in between stirring to make it a little creamier. I then added 4-5oz of Italian cheese blend(mozza and parmesan). I found crescent roll sheets without the perforations so all i had to do was roll out the sheet and cut them into wide strips and wrap them around heaping spoons of filling. I baked at 325 until turning light golden then brushed with melted butter and baked some more until deeper golden. I added a little more melted butter over the top after taking out of the oven. The pockets were moist, the filling wasn't runny and tasted amazing. These were a huge hit!
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Will make these again! I used slow baked chicken thighs which have more flavor than breasts,...