Tasty Kitchen is full of recipes that bring back memories from potlucks, parties and shindigs long past. As I was meandering through the Tasty Kitchen offerings, I found this recipe for Rosemary Chicken Pockets, submitted by Tasty Kitchen member, punkrebelmama. It reminded me of a recipe my mother used to make each year using leftover turkey. It’s a quick recipe, using simple ingredients. And the pockets would be a nice addition to a party spread, brunch or even dinner. Even though the original recipe calls for cooked chicken, I substituted leftover turkey from a turkey breast we just roasted.
Wanna see how easy it is?
You’ll need cooked turkey (or chicken), black pepper, poultry seasoning, seasoned salt, dried rosemary, cream cheese, and canned croissant dough. If you’re not a rosemary fan, you can easily substitute other seasonings or herbs. An Italian combo of herbs would be perfect.
Begin by softening the cream cheese in a bowl.
Add the seasonings.
Combine the seasonings and cream cheese well.
Next add the turkey (or chicken) and combine well.
On a baking sheet, unroll croissant dough triangles.
Place a dollop (about 1/4 cup) of filling onto each triangle and begin to fold the edges over the filling.
Close up like a pretty little package, pinching the sides shut to seal completely. The croissant dough will stretch quite a bit, so make sure you’ve sealed it up good and tight.
I wrapped each turkey pocket differently from the next. Here’s another pocket wrapping.
See? They all look completely different. I’m kinda random like that, but if you like uniformity, go for it.
Bake at 350°F as directed on the croissant package. Please note: I actually baked these for a few more minutes than directed, until they were just beginning to brown.
Here they are.
I like how they’re all unique. Look, the top right one looks like a peep, one of those marshmallow bird thingys. For such little effort, they look pretty fancy, huh? And tasty too!
A big thanks and virtual hug to punkrebelmama for submitting this one. Yum!
Easy, cheesy, impressive and simple! It’s the perfect brunch or party food. And you can adjust the amount more or less to taste!
Pre-heat oven to 350 degrees.
Soften the cream cheese for easier mixing. Add the chicken and seasonings and mix well.
Unroll croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat with the remaining filling and croissant triangles.
Bake as directed on croissant package.
- 1 package Cream Cheese (8 Ounces)
- 1 can Cooked Chicken Chunks, 9 Ounce Can
- 2 Tablespoons Dried Rosemary
- 1 teaspoon Black Pepper
- 2 dashes Salt (Preferably Seasoned Salt)
- 1 dash Poultry Seasoning
- 1 package Croissant Dough, 8 Ounce Can
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.