I had a rotisserie chicken that needed to be eaten. Mexican in crescent rolls? Looked yummy! They were a pain to put together. The filling was a bit runny so the crescents were hard to pinch up. I thought for sure I’d find the filling all over the pan after baking, but nope the filling solidified. These came out yummy especially with some salsa!
Chicken Suiza Pockets
Adapted from Stephaniecooks
2 packs reduced fat crescent rolls
1 3/4 cup diced cooked chicken
5 ounces reduced fat cream cheese, softened
2/3 cup light sour cream
1/2 cup salsa verde
1 tbsp honey
Juice of 1 lemon
1/2 tsp cumin
Salt and pepper to taste
1/2 cup shredded Mexican blend cheese
1- Preheat the oven to 375.
2- In a large bowl combine all of the ingredients except the crescent rolls and cilantro (if using). Stir well.
3- Divide each pack of crescent rolls into 4 rectangles by sealing together two triangles of dough. Divide the filling evenly among the 8 rectangles. Seal by pinching the dough up and into the middle.
4- Bake 20 minutes.
5- Top with cilantro, if desired.