“Those who have a three or four hour drive can wrap the steak in foil, wire it onto the manifold of a car or truck and arrive at their destination with a cooked contribution.” Well, the Foil Baked Steak was the recipe I almost chose from the St. Clement’s Guild of Sun City Cookbook, until I came to the part where you strap it to the manifold. This isn’t to say I won’t attempt it sometime. I just have to find a vehicle in which I can actually access the manifold. Won’t that be an adventure! In the meantime, you’ll be delighted at the recipe I chose instead. This wonderful chicken dish is wrapped up in a beautiful crescent roll bundle. Just take store bought or leftover rotisserie chicken, blend it with a flavorful mixture of sautéed vegetables and then wrap it all up in flakey bread dough. Baked Chicken Pockets was adapted from a recipe in this delightful church cookbook called, Our Daily Bread, published in 1982. I opted out of using the canned pimento in the original recipe and instead sautéed a mixture of sweet onion, mushrooms and garlic, and then blended it with the recommended combination of cream cheese and butter. The result is a fantastic and fun dish that you can make in no time and one that kids will absolutely devour. Best of all, no engines required!
| Servings |
- 3 tablespoons butter, slightly softened
- 1 small package cream cheese (3 ounces)
- 2 cups cooked chicken, diced
- 2 tablespoons olive oil, plus 1 tablespoons butter
- 1/4 large sweet yellow onion, chopped fine
- 1 large stalk celery, chopped fine
- 1 large clove garlic, minced (or 2 small cloves)
- 1/2 teaspoon seas salt
- 1/2 teaspoon pepper
- 1/8 teaspoon sweet or smoked paprika (optional)
- 1 pinch red pepper flakes
- 2 8 ounce rolls Pilsbury Crescent Rolls
- 2 tablespoons butter, melted
Ingredients
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- Mix together butter and cream cheese until well combined. Set aside.
- In a skillet over medium heat, sauté onion, celery, mushrooms and garlic in olive oil and butter until soft and translucent. Add salt, pepper, paprika and red pepper flakes. Set aside to cool.
- Roll out crescent dough, making the 8 triangles into 4 rectangles by firmly pressing perforations to seal. (If you unroll dough carefully, the rectangles will already be made.) Gently stretch dough to make the rectangle slightly larger.
- In a bowl, combine butter and cream cheese mixture, diced chicken and sautéed onion mixture. Spoon 1/3 to 1/2 cup of chicken mixture in center of each rectangle. Pull four corners to top center and pinch and twist to seal. (Unused dough can be used for patching if necessary.)
- Bake on ungreased baking sheet at 350 degrees for approximately 20 minutes or until deep golden brown. (Cover with foil if dough gets too brown.) Remove and brush top and sides with melted butter. Makes 4-6 pockets.
