My friend Leigh and I share a mutual love of crescent rolls, so when she posted a recipe for crescent rolls stuffed with chicken and broccoli, I was all over it...especially when I saw that there was also cream cheese in the recipe. You guys know how I feel about cream cheese.
Not surprisingly, these crescent pockets were absolutely delicious and a hit with my entire family. I doubled the recipe so we could have leftovers for lunches, and I thought they were just as good reheated. You really can’t go wrong with a stuffing this flavorful, or a stuffer as delicious as a crescent roll!
Chicken and Broccoli Crescent Pockets
adapted from One Day At a Time – From My Kitchen to Yours
2 packages crescent rolls
1 package frozen steam-in-a-bag broccoli
1 8-ounce package softened cream cheese
1/2 cup sour cream
2 cups cooked chopped chicken
1 cup shredded cheddar cheese
Salt and pepper to taste
1. Preheat the oven to 375 degrees. Pinch two crescent rolls together to make a rectangle, for four rectangles per package. Steam the broccoli in the microwave two minutes shy of the time suggested on the bag.
2. In a large bowl, stir together cream cheese and sour cream. Add chicken, cheese, and partially steamed broccoli, and season with salt and pepper to taste.
3. Scoop some filling into each crescent rectangle and seal shut completely. Place on a baking sheet.
4. Cook for 15 to 17 minutes or until golden brown.