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Rosemary Turkey Pockets

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

 
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?

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

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.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Begin by softening the cream cheese in a bowl.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Add the seasonings.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Combine the seasonings and cream cheese well.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Next add the turkey (or chicken) and combine well.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

On a baking sheet, unroll croissant dough triangles.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Place a dollop (about 1/4 cup) of filling onto each triangle and begin to fold the edges over the filling.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

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.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

I wrapped each turkey pocket differently from the next. Here’s another pocket wrapping.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

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.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

Here they are.

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

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!

 
 
 
Tasty Kitchen Blog: Rosemary Turkey Pockets. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member punkrebelmama.

 
A big thanks and virtual hug to punkrebelmama for submitting this one. Yum!

 
 

Printable Recipe

Rosemary Chicken Pockets

4.28 Mitt(s) 7 Rating(s)7 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Easy, cheesy, impressive and simple! It’s the perfect brunch or party food. And you can adjust the amount more or less to taste!

Ingredients

  • 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

Preparation Instructions

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.

 
 
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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.

 

60 Comments

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Avatar of thelma

thelma on 12.26.2010

I made these on Christmas Eve with chicken and basil instead of rosemary. They were awesome. I ran out of crescent rolls so I used puffed pastry for the remaining chicken mixture and turned out great with the puff pastry. My brother gave me a recipe similar to this but he pressed one can of rolls together to make one sheet. Lay onto a cookie sheet; instead of chicken he used sausage , chives flavored cream cheese and topped it with another can of crescent rolls pressed together. Bake and cut into squares. Very tasty.

Meg on 12.26.2010

I just made these tonight for Christmas appetizer and they turned out really good! There were only five of us so I only made 8 of these. They were sooo good freshly made out of the oven. I had alot of chicken mix left over after making my batch so I am going to make some chicken salad sandwich tomorrow with these!
Thanks for the recipe!

Maureen Johns on 12.25.2010

I’ve been making something similar to this for years and call it “Chicken Crescent Bundles” – made with cooked diced chicken. It’s a huge family favorite!

Jane on 12.22.2010

Yum! Yum! Gotta make these…

Joycelyn on 12.22.2010

Just made these! They are fabulous! I used chicken and left out the rosemary. My husband and I can’t wait to try different variations! He’s already planning “chili” pockets for the deer lease! Thanks for sharing a great recipe!