CHICKEN POCKETS

Steps:

• 1. If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
• 2. Mix together Cream Cheese Chicken, Milk, Salt, Pepper, Garlic, and green onion/chives slices, leaving the chicken in small chunks, and the cream cheese as well.
• 3. Divide mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet, I line with Parchment, Brush with melted Butter.
• 4. Bake in a pre-heated 350 degree oven for 20-25 minutes. Serve with cranberry sauce if desired.
• 5. These can be pre-prepared and frozen. After you have mixed the filling, and filled the pockets, place on a parchment paper square, brush with melted butter, gently fold paper around pocket, wrap in plastic wrap and freeze. To bake these from FROZEN, place in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more, brush with butter when you take the lid off. Serve with cranberry sauce.