Friday, December 24, 2010

Rosemary Chicken Pockets

I found this recipe on Tasty Kitchen and these little things, for as simple as they were to make, were great!!! 

Rosemary Chicken Pockets
slightly adapted from Tasty Kitchen

1 package cream cheese (8 oz.)
2 large chicken breast, seasoned and baked, diced up (I used McCormick Montreal Chicken seasoning)
2 Tablespoons dried rosemary
1 teaspoon black pepper
1 package croissant dough (8 oz. can)

Preheat oven to 350 degrees.  Soften the cream cheese for easier mixing.  Add the diced chicken, rosemary, and black pepper and mix well.  Unroll the croissant dough triangles.  Place a dollop of filling onto each triangle.  Fold over edges and pinch shut to enclose completely.  Place on baking sheet.  Repeat with the remaining filling and croissant triangles.  Bake as directed on croissant package.

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