Pecan Chicken Pockets
- 3 tablespoons spreadable chive and onion cream cheese
- 3 tablespoons butter, softened, divided
- Dash pepper
- 1/2 cup cubed cooked chicken
- 1/2 cup sliced fresh mushrooms
- 1 tube (4 ounces) refrigerated crescent rolls
- 3 tablespoons seasoned bread crumbs
- 2 tablespoons finely chopped pecans
- In a small bowl, combine the cream cheese, 1 tablespoon butter and pepper. Fold in chicken and mushrooms. Separate crescent dough into two rectangles; seal perforations. Spoon chicken mixture on each rectangle to within 1/2 in. of edges. Roll up, starting from a short side; pinch ends to seal.
- In a shallow bowl, combine bread crumbs and pecans. Melt remaining butter; brush over entire surface of dough. Roll in crumb mixture. Place on an ungreased
- . Bake at 350u0b0 for 30-35 minutes or until golden brown.
chive, butter, pepper, chicken, mushrooms, crescent rolls, bread crumbs, pecans
Taken from www.tasteofhome.com/recipes/pecan-chicken-pockets/ (may not work)