Tuesday, January 5, 2010

Chicken and Mushroom Pockets


I have been waiting for the right occasion to try this recipe. On many weekends around our place, we snack around all day instead of cooking meals, especially during college football season. Since I now have class on Saturdays I haven't been able to indulge in our typical spread of food. A couple weeks ago I decided to make a snack and thought these would be the perfect little bite. Typically, I don't enjoy mushroom in things, but my Big Girl taste buds can now handle them, plus you can almost guarantee that I will like anything wrapped up in a croissant or other buttery roll and this recipe was no exception. The pocket is filled with the perfect amount of seasoning to compliment the chicken and mushrooms and every bite has the creaminess from the cream cheese mixture. Football season may be drawing to a close, but I will definitely be making these again.

Chicken and Mushroom Pockets

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2 tablespoons butter

1 (8oz) package sliced fresh mushrooms

1/2 cup minced green onion

2 cloves garlic, minced

1 1/2 cups finely chopped cooked chicken

1 (8oz) package cream cheese, softened

1 (5oz) package shredded Parmesan cheese

1/2 teaspoon ground black pepper

3 (8oz) cans un-perforated crescent roll dough

In a large skillet, melt butter oven medium heat. Add mushrooms, onion, and garlic; cook for 6 to 7 minutes, or until mushrooms are tender. Reduce heat to low; add chicken and cream cheese, stirring until cream cheese is melted and smooth. Remove from heat, and stir in cheese and pepper. Let mixture cool for 20 minutes.

Preheat oven to 375. Line baking sheets with parchment paper.

On a clean flat surface, unroll 1 can dough. Cut dough lengthwise into 3 equal parts; cut dough crosswise into 5 equal parts, making 15 squares. Spoon about 1 tablespoons filling onto center of each square. Pull up corners of dough over filling, pressing dough together gently to seal. Repeat procedure with remaining dough and filling. Place of prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Serve immediately.

Note: Be sure to use un-perforated crescent roll dough.

Source adapted from: Cooking with Paula Deen, May/June 2009

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