These crispy chicken bacon pockets feature crescent roll dough and a savory cream cheese filling. They're brushed with butter, sprinkled with sesame seeds and baked until golden brown. A perfect easy dinner, lunch or snack the whole family will love.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the cream cheese and milk and stir until blended. Add the salt and pepper and stir until combined. Add the chicken and crumbled bacon and stir until combined.
Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Press down on the edges with a fork to seal.. Arrange on the prepared baking sheet and brush with melted butter. Sprinkle with sesame seeds.
Bake until bacon chicken pockets are golden brown and filling is hot, about 20 minutes. Cool on a wire rack for 5 minutes, and sprinkle with chopped chives. 4 servings.
Notes
Storing: Allow the chicken pockets to cool to room temperature. To prevent sticking, wrap each chicken pocket individually in plastic wrap (Press & Seal works great) or aluminum foil. Then slip the pockets in an airtight container or a large zip-top bag. Plan to eat them within 2-3 days.Freezing: The cooked chicken bacon pockets can be individually wrapped in foil or plastic wrap, placed in a freezer bag or airtight container, and frozen for up to 6 weeks. Thaw in the refrigerator overnight before reheating. Reheating: When you're ready to enjoy the leftover chicken pockets, preheat the oven to 350 degrees F, unwrap the pockets, and place them on a baking sheet. Bake for about 10-15 minutes or until they are warmed through and crispy again.
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