Chicken Pockets
Ingredients
2 cups chicken, cooked and chopped
4 ounces cream cheese
1 tablespoon chives
2 tablespoons milk
seasoning salt to taste
2 packages refrigerated crescent rolls
1/2 cup seasoned bread crumbs
1/4 cup butter, melted
Instructions
Preheat the oven to 350 F. Mix the chicken, cream cheese, chives, milk and salt in a large mixing bowl by hand. Unroll crescent rolls, and seperate each can into 4 rectangles. Press along the diagonal perforation so as to seal the dough, making sure it will not seperate. Place 1/4 cup of the chicken mixture on each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Brush each roll with a bit of melted margarine and then coat with bread crumbs. Place pockets on cookie sheet and bake for 20 minutes or until golden brown. Makes 8 servings.