Maybe it’s just me, but it seems like I always over shop for food at the holidays. Do you do the same? I’ve had this package of crescent rolls staring at me since before Christmas. I was ready to use them up, but the last thing I wanted to eat was more holiday food!
Although I am not a fan of Hot Pockets, these taste like what I think a Hot Pocket should taste like. So save yourself the extra sodium, preservatives and cardboard and try these. Not to mention, kids would love these! You could make the filling ahead of time and then stuff them and bake them when you are ready. Not a fan of chicken and spinach? Change it up! Try pepperoni and mushroom or peppers, sausage or onions anything you would like!
Chicken Florentine Crescent Pockets
2 cups chicken stock
1 large boneless skinless chicken breast
1 teaspoon of olive oil
3/4 cup chopped mushrooms
1 large clove of garlic minced
1 cup of chopped frozen spinach leaves, defrosted and drained of excess moisture
1 cup shredded mozzarella cheese
1/2 bar room temp cream cheese cubed (4oz)
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp dried dill
1/4 tsp italian seasoning
1/8 tsp crushed red pepper flakes
1 tube of 6 Crescent rolls
2 tablespoons melted butter
Preheat oven to 350
In a small sauce pan, bring a chicken breast and two cups of chicken stock to a simmer. Simmer 10-15 minutes until chicken is cooked through. Remove from stock and set aside to cool.
Heat olive oil in pan oven medium heat. Add mushrooms, stir until they begin to release their moisture and start to brown (2-3 minutes), then add garlic and spinach and stir 1-2 more minutes. Take off heat and set aside.
In a large bowl, mix cubes of cream cheese with shredded mozzarella cheese, use a fork and mash to combine. Shred poached chicken into cream cheese mixture, then add mushroom spinach mixture. The heat of the mushrooms will begin to melt the cheeses. Add all salt, pepper, dill, italian seasoning and crushed red pepper. Stir to combine. Taste for salt.
On an ungreased sheet pan lay out one crescent triangle, using your fingers slightly widen the triangle of crescent dough. Add 3-4 tablespoons of mixture to center of dough. Pull the thinner end of the triangle over the filling and pinch the sides to ensure that the mixture does not leak out. Finish the other 5 crescent rolls (6 usually come to a package).
Bake for 20-25 minutes or until golden brown on the outside. 15 minutes in to cooking, brush crescent pockets with melted butter and then finish cooking for the last 10 minutes. Allow to cool for 2-3 minutes before eating. (they are hot!)
Enjoy!
