Chicken Pockets A creamy chicken dip with a bread covering.
Ingredients
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Preheat oven to 350 degrees F (175 degrees C).
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Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
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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.
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Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Per Serving: 583 calories; protein 23.9g; carbohydrates 29.4g; fat 39.9g; cholesterol 101.5mg; sodium 856mg. If you just want a chip dip, you can just make the filling and add some chips on the side.