Honey-Mustard Chicken Pockets Recipe


Honey-Mustard Chicken Pockets Recipe


  • 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


  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, stir together all ingredients except dough until well combined.
  3. 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).
  4. 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.
  5. Repeat with second can of dough and remaining half of chicken mixture.
  6. Bake 12 to 15 minutes or until lightly browned. Remove from oven; cool 2 to 3 minutes. Serve warm.

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