Honey-Mustard Chicken Pockets Recipe
Honey-Mustard Chicken Pockets Recipe
Ingredients:
- 1 can (12.5 oz) premium chunk white chicken, drained
- 1 cup diced cooked ham
- 1 cup thawed, well drained Green Giant™ frozen chopped spinach (from 9-oz box)
- 1 cup finely shredded Cheddar cheese (4 oz)
- 1 cup sour cream
- 1 cup honey mustard dressing
- 2 cans (12 oz each) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
Directions:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, stir together all ingredients except dough until well combined.
- On work surface, unroll dough from 1 can; separate dough into 8 triangles. Top triangles with half of chicken mixture (remaining mixture will be used with second can of dough).
- For each bundle, fold 1 short corner up over filling to center. Bring long point up over filling; you will have a little tail. Pinch top to seal. Fold remaining short corner of dough up over filling to center; pinch dough to completely seal filling inside dough to form of bundle. Fold tail over to top of bundle. Place on cookie sheet.
- Repeat with second can of dough and remaining half of chicken mixture.
- Bake 12 to 15 minutes or until lightly browned. Remove from oven; cool 2 to 3 minutes. Serve warm.
