Chicken Stuffed Crescent Rolls

When was the last time you ate a Hot Pocket?  

The last time I ate one was probably in college, but every time I walk by them in the freezer section of the grocery store I glance over and *think* about buying some.  There's something about those hot, cheesy little pockets that bring back good memories.  

My "healthy" side won't let me buy them anymore, so I decided to make them at home.  This recipe is not necessarily "healthy" but it sure does beat the microwaveable version and my girls think they're fun to eat!  

To make the filling, finely dice some cooked chicken.  I use rotisserie chicken for this recipe, but some baked chicken breasts would work well, too.  In a large bowl combine cream cheese, onion, milk, shredded cheese, seasoned salt and chicken.  Mix it all together and set aside.

Unroll refrigerated crescent rolls on a cutting board.  Use your fingers to press the perforations together.  Using a large knife, cut the crescent rolls into 3x3 squares.  You should have 3 small squares from each can of crescent rolls.

Place the square on a greased baking sheet.  Put about 2 Tablespoons of the chicken mixture on each square.  

Fold the corners of the square into the center.   

Use your fingers to seal all the edges so none of the cheese leaks out.

Brush each pocket with butter and sprinkle lightly with paprika.

Bake at 350 for 10-15 minutes or until golden brown.

Chicken Stuffed Crescent Rolls

3 cups diced cooked chicken

2 cans refrigerated Crescent Rolls

6 oz Cream Cheese, softened

1/2 cup finely diced onion

1 cup Shredded Monterrey Jack Cheese

2 Tablespoons Milk

1/2 teaspoon Seasoned Salt

Pepper, to taste

4 Tablespoons Melted Butter

Paprika

Preheat oven to 350.  In a large bowl combine the diced chicken, softened cream cheese, onion, cheese, milk, shredded cheese, seasoned salt and pepper.  Set aside.

Unroll the refrigerated crescent rolls.  Use your fingers to press the perforations together.  Using a large knife, cut the crescent rolls into approximately 3x3 inch squares.  You should have 6 small squares from each can of crescent rolls.

Place the square on a greased baking sheet.  Put about 2 Tablespoons of the chicken mixture on each square.  Fold the corners of the square into the center.   Use your fingers to seal all the edges so none of the cheese leaks out.  Brush each pocket with butter and sprinkle lightly with paprika.  Bake for 10-15 minutes or until golden brown.