Chicken Suiza Pockets

10 Mar

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!

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Chicken Suiza Pockets
Adapted from Stephaniecooks

Ingredients:
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
Cilantro (optional)

Directions:
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.

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