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Chicken, Spinach and Mushroom Crescent Pockets

Chicken, Spinach and Mushroom Crescent Pockets

This post is sponsored by Pillsbury.

Do you know something? Two year olds are BUSY. Like really busy. I always thought when Kellan was a baby that it would be a little easier once he was old enough to start playing alone. Nope. He is busy. And it’s great, but sometimes it means that I need time for super quick and easy dinners. That’s why, when the nice folks at Pillsbury contacted me about making a meal using their crescent rolls I was all over it.

These are based on one of my favorite pizzas from a local pizzeria, the spinach and chicken. These pockets use the original Pillsbury Crescent rolls. The sauce is a simple olive oil, garlic, oregano and crushed red pepper. And they are stuffed with chicken thighs, spinach, mushrooms and mozzarella. Good no?

I think so.

Simple, easy, delicious and perfect for weeknight dinners.

Here’s how you do it:

Heat olive oil in skillet and add garlic, crushed red pepper and oregano.

Add chicken and cook just until the chicken is browned.

Add mushrooms, then add spinach and cook just until wilted, about 2 minutes. Then allow mixture to cool.

While mixture cools, While mixture is cooling, unroll crescent dough on cookie sheet and separate into 4 rectangles. Firmly press on the perforations so that they hold together.

To make a pocket, place 1/4 of the mixture on half of the dough. Fold the dough over the top of the filling and press edges with a fork to seal. Prick top with fork to seal. Repeat with remaining ingredients.

Place pockets on an ungreased cookie sheet, brush lightly with remaining teaspoon of olive oil. Prick the top with a fork to release steam and bake in preheated oven for 15 – 20 minutes or until golden brown. Serve.

Want more Holiday recipes using Pillsbury Crescents? Check out the Serious Eats Pillsbury Holiday Collection.

Chicken, Spinach and Mushroom Crescent Pockets

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 2 tablespoons olive oil, plus 1 teaspoon
  • 4 cloves garlic
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 3 boneless, skinless chicken thighs, diced into bite size pieces
  • 1 cup sliced mushrooms
  • 5 ounces baby spinach
  • salt and pepper to taste
  • 3/4 cup mozzarella
  • 1 package crescent rolls

Instructions

1

Preheat oven to 350 degrees F. 
2. Heat 2 tablespoons olive oil in a skillet over medium heat.

2

Once oil is hot add garlic, dried oregano and crushed red pepper. Cook for 30 seconds. Add chicken and mushrooms and cook until chicken is cooked through, 5 - 7 minutes. Add in spinach and cook 2 minutes. Remove from heat and allow mixture to cool.

3

While mixture is cooling, unroll crescent dough on cookie sheet and separate into 4 rectangles. Firmly press on the perforations so that they hold together.

4

Mix the cheese with the cooled chicken mixture.

5

To make a pocket, place 1/4 of the mixture on half of the dough. Fold the dough over the top of the filling and press edges with a fork to seal. Prick top with fork. Repeat with remaining ingredients.

6

Place pockets on an ungreased cookie sheet, brush lightly with remaining teaspoon of olive oil and bake in preheated oven for 15 - 20 minutes or until golden brown. Serve.

Notes

Enjoy!

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