Thursday, February 03, 2011

Rosemary Chicken Pockets

The Menu:
Rosemary Chicken Pockets


The Original Recipe:
I found this on The Recipe Review blog. We loved them. I used 2 cans of chicken (it was a fast supper night!), and it worked out perfectly. I will make these again, for sure.

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.



The Way I Made It My Own:
I changed a few things.. I could see changing it more for different variations.

Rosemary Chicken Pockets


1 package fat free cream cheese (8 oz.)

2 cans chicken
2 Tablespoons dried rosemary

1 teaspoon black pepper

1/2 tsp. salt free McCormick chicken seasoning mix

2 packages fat free 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, seasoning mix 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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