Honey-Mustard Chicken Pockets

Blogger Heather Thoming of Whipperberry pulls together a quick chicken dinner winner.

  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 8

Ingredients

1
can (12.5 oz) premium chunk white chicken, drained
1
cup diced cooked ham
1
cup thawed, well drained Green Giant™ frozen chopped spinach (from 9-oz box)
1
cup finely shredded Cheddar cheese (4 oz)
1
cup sour cream
1
cup honey mustard dressing
2
cans (12 oz each) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 In large bowl, stir together all ingredients except dough until well combined.
  • 3 On work surface, unroll dough from 1 can; separate dough into 8 triangles. Top triangles with half of chicken mixture (remaining mixture will be used with second can of dough).
  • 4 For each bundle, fold 1 short corner up over filling to center. Bring long point up over filling; you will have a little tail. Pinch top to seal. Fold remaining short corner of dough up over filling to center; pinch dough to completely seal filling inside dough to form of bundle. Fold tail over to top of bundle. Place on cookie sheet.
  • 5 Repeat with second can of dough and remaining half of chicken mixture.
  • 6 Bake 12 to 15 minutes or until lightly browned. Remove from oven; cool 2 to 3 minutes. Serve warm.
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