In our home, sometimes we like to enjoy some childhood comfort food. You can almost always find Pop-Tarts on our shelves, despite their lack of wholesome nutritional value, chicken nuggets, and we LOVE quesadillas! Another childhood comfort food that I remember from quick lunches in high school: the pastry pocket called a Hot Pocket. The processed meat and gooey cheese was yummy when I only had 15 minutes to scarf down lunch. As an adult, I find myself creeping back to some of those comfort foods from my childhood, despite how disgusting they may seem to me now. What's a girl to do? My answer: make a grown up version of an old classic comfort. This recipe morphed from losing my desire to eat the processed version of this meal, but still wanting the yummy goodness of pastry, cheese and chicken (with a little garlic thrown in for good measure).
Here's the recipe (super easy)!
Garlic Chicken Cheese Pockets
2 cans of Pillsbury crescent rolls
2 Tbsp. minced garlic
2 Tbsp. olive oil (or coconut oil)
2-3 boneless chicken breasts
6-8 Tbsp. of sharp cheddar cheese
8 oz. cream cheese
1/4 cup of melted butter (organic if possible)
kosher salt
black pepper
Preheat oven to 375 degrees. Saute chicken breast in a medium skillet with olive oil, salt and pepper. Cook until heated through and juices run clear, add minced garlic and cook 2-3 more minutes, then combine the cream cheese with chicken in the skillet. Melt butter in the microwave for 30 second. Unroll crescent roll dough (or use the seamless kind) and separate into 4 equal rectangles (2 perforated rolls per rectangle). Press seams of the dough together. Brush the edges with butter and spoon 1-2 Tbsp. of chicken/cheese mixture into the center of the rectangle. Place another dough rectangle on top of the first and crimp edges with a fork, sealing the mixture inside. Brush the top of the pocket lightly with butter. Repeat until all the dough and chicken mixture has been used. Bake for 12 minutes or until slightly crispy and golden brown on top! Enjoy.
Serves 6 at $2.08 per pocket (these are large!)
From my kitchen to yours,
--The Cheap Gourmet Mom
Here's the recipe (super easy)!
Garlic Chicken Cheese Pockets
2 cans of Pillsbury crescent rolls
2 Tbsp. minced garlic
2 Tbsp. olive oil (or coconut oil)
2-3 boneless chicken breasts
6-8 Tbsp. of sharp cheddar cheese
8 oz. cream cheese
1/4 cup of melted butter (organic if possible)
kosher salt
black pepper
Preheat oven to 375 degrees. Saute chicken breast in a medium skillet with olive oil, salt and pepper. Cook until heated through and juices run clear, add minced garlic and cook 2-3 more minutes, then combine the cream cheese with chicken in the skillet. Melt butter in the microwave for 30 second. Unroll crescent roll dough (or use the seamless kind) and separate into 4 equal rectangles (2 perforated rolls per rectangle). Press seams of the dough together. Brush the edges with butter and spoon 1-2 Tbsp. of chicken/cheese mixture into the center of the rectangle. Place another dough rectangle on top of the first and crimp edges with a fork, sealing the mixture inside. Brush the top of the pocket lightly with butter. Repeat until all the dough and chicken mixture has been used. Bake for 12 minutes or until slightly crispy and golden brown on top! Enjoy.
Serves 6 at $2.08 per pocket (these are large!)
From my kitchen to yours,
--The Cheap Gourmet Mom
