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Ingredients

1 (8 ounce) package refrigerated crescent rolls 1 (3 ounce) package cream cheese, softened 1 tablespoon butter ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 tablespoons milk 1 tablespoon minced onion 2 cups chopped cooked chicken 2 tablespoons butter, softened 3 tablespoons cracker crumbs, or to taste

Nutrition Info

583.1 calories carbohydrate: 29.4 g cholesterol: 101.5 mg fat: 39.9 g fiber: 0.3 g protein: 23.9 g saturatedFat: 16.3 g servingSize: - sodium: 856 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

4 pockets

A creamy chicken dip with a bread covering.