Cheesy Chicken Pockets Recipes

CHEESY CHICKEN AND BROCCOLI POCKETS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste. Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.* Serve immediately.

CHEESY CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the chicken, pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined.
• Sprinkle your work surface with all-purpose flour. Roll the pizza dough into a 12-by-8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of 6 squares.
• Divide the chicken mixture among the dough squares, placing it in the bottom corner of each square and leaving a 1/4-inch border around the edges.
• Whisk together the egg and milk in a small bowl, then brush the two edges of each dough square nearest the filling with the egg wash. Fold the unfilled side of each dough square over the filling and very firmly pinch the two pieces together. Arrange the pizza pockets on the prepared baking sheet, then brush the tops with the egg wash. Sprinkle them with the Parmesan cheese, then cut a small slit in the top of each pizza pocket.
• Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping.

CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!