Honey-Mustard Chicken Pockets

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


can (12.5 oz) premium chunk white chicken, drained
cup diced cooked ham
cup thawed, well drained frozen chopped spinach (from 9-oz box)
cup finely shredded Cheddar cheese (4 oz)
cup sour cream
cup honey mustard dressing
cans (12 oz each) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls


  1. 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. 2 In large bowl, stir together all ingredients except dough until well combined.
  3. 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. 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. 5 Repeat with second can of dough and remaining half of chicken mixture.
  6. 6 Bake 12 to 15 minutes or until lightly browned. Remove from oven; cool 2 to 3 minutes. Serve warm.




Nutrition Information

Recipe Step Photos

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