Chicken and Mushroom Pockets (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 10 |
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This is from the May /June 2009 issue of Paula Deen's magazine under party menus Meet the Parents Menu as the appetizer. I made these for my family and guests and they all really enjoyed them. I didn't tell my husband and he said they seemed more upscale than most appetizers. The secret is the filling for the pockets. This is a delightful little mouthful. This is made for a party so it makes a lot of pockets. Enjoy ChefDLH! Ingredients:
2 tablespoons butter |
1 (8 ounce) package sliced fresh mushrooms |
1/2 cup minced green onion |
2 garlic cloves, minced |
1 1/2 cups chicken, finely chopped |
1 (8 ounce) package cream cheese, softened (i used philadelphia) |
1 (5 ounce) package shredded parmesan cheese |
1/2 teaspoon ground black pepper |
3 (8 ounce) cans unperforated crescent roll dough |
Directions:
1. In a large skillet melt butter over medium heat.
2. Add mushroom, onion and garlic.
3. cook for 6 to 7 minutes or until mushrooms are tender.
4. Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
5. Remove from heat and stir in cheese and pepper.
6. Let mixture cool for 20 minutes.
7. Preheat oven to 375 degrees.
8. Line baking sheets with parchment paper.
9. On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
10. Repeat procedure with remaining dough and filling.
11. Place on prepared baking sheets.
12. Bake for 10 -12 minutes or until golden brown.
13. Serve immediately.
14. NOTE: be sure to use unperforated crescent roll dough.
15. Cooking time includes cooling time for the mixture.
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