Chicken, Spinach and Mushroom Crescent Pockets
Flaky Pillsbury Crescent Rolls stuffed with chicken, spinach and mushrooms then baked until golden.
Servings 4 Servings
Ingredients
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
- Preheat oven to 350 degrees F. 2. Heat 2 tablespoons olive oil in a skillet over medium heat.
- 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.
- 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.
- Mix the cheese with the cooled chicken mixture.
- 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.
- 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!