I’ve had a couple special requests for this recipe, as it’s one of the go-to staples in our house and I rave about it all the time. You may remember the variation I posted utilizing Thanksgiving leftovers. Way back then I alluded to the fact that we generally make ours with chicken and broccoli, so after much ado here it is.
- 1 Large Breast of Cooked Chicken (either cubed or shredded)
- 4 ounces low fat cream cheese – softened
- 1 cup shredded reduced fat Mexican cheese
- 1/4 cup diced onion
- One medium head of broccoli – diced (I only use the tops and toss the stems)
- Ground Black Pepper – to your liking
- One package of seamless crescent dough
Preheat oven to 350 degrees. Mix all of your ingredients with the exception of the dough and about 1/4 cup of shredded cheese in a bowl until well combined, ensuring a good coating of cream cheese over all of the ingredients.
Cover a cookie sheet with aluminum foil and spray with cooking spray or a light coating of olive oil. Prepare your dough. Lay in the center of your cookie sheet and gently press out towards the edges with your fingers to elongate and thin the dough. Make sure you do not make any holes, if you accidentally rip the dough squish back together.
Once you have achieved a decent size, cut into two pieces down the middle. Portion your filling into each of your two halves and top with remaining cheese.
Now fold it up like a Won-Ton – Ya know pinch all the edges together so the filling can’t squeak out. Ken and I each fold our own pockets, its always a competition as to whose is prettier and whose doesn’t crack open. Up to you whether you turn this into a cook-off or not – it may or may not make dinner prep more fun.
Bake for 15-20 minutes until golden brown.
Then enjoy all the ooey gooey deliciousness that is the Pocket.
One of the best things about this recipe is the versatility. You can literally put any kind of meat or veggie in here and its a great way to use up leftovers. Some varieties we’ve tried include:
- Steak, Pepper and Onion
- Buffalo Chicken with Blue Cheese
- Chicken, Olive and Feta