Monday, July 9, 2012

Chicken Suiza Pockets

Lately my cooking has been so uninspired. I don't even know why- summer brings great fresh produce, the grill, and lots of easy cook-out style meals. And yet... nada. No inspiration. I've been making menus and not sticking to them (leading to lots of wasted food which drives me nuts). I decided to take time with my menu plan for this week and really figure out what to make. I had remembered seeing Cassie post these a few weeks ago and I was definitely interested. I lightened them up a bit by using reduced-fat everything and less of each cheesy/creamy ingredient. It worked out great! Best of all I stuck four of these in the freezer so I have dinner for another night ready to go!

Source: Adapted from Cassie Craves

2 packs reduced fat crescent rolls
1 3/4 cup diced cooked chicken
5 ounces reduced fat cream cheese, softened
2/3 cup light sour cream
1/2 cup salsa verde
1 tbsp honey
Juice of 1 lemon
1/2 tsp cumin
Salt and pepper to taste
1/2 cup shredded swiss cheese
Cilantro (optional)

1- Preheat the oven to 375.
2- In a large bowl combine all of the ingredients except the crescent rolls and cilantro (if using). Stir well.
3- Divide each pack of crescent rolls into 4 rectangles by sealing together two triangles of dough. Divide the filling evenly among the 8 rectangles. Seal by pinching the dough up and into the middle.
4- Bake 20 minutes.
5- Top with cilantro, if desired.

*Can be frozen- allow to cool completely, then freeze in an airtight container. When ready to cook place in a 375 oven for 20 minutes or until heated through (cover with foil to prevent burning).


  1. Yours look amazing! I'm glad you liked them! :)

  2. These were amazing! They were the first thing we've both had seconds on in awhile.