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If you’re on the lookout for a crowd-pleasing snack or a quick weeknight dinner, look no further than Mini Chili Chicken Crescent Pockets. This delightful dish combines the savory flavors of shredded chicken and zesty chili, all wrapped in the buttery goodness of crescent roll dough. Whether you’re hosting a game day gathering, preparing a family meal, or simply craving something deliciously easy, this recipe is sure to impress.

Mini Chili Chicken Crescent Pockets

Looking for a fun and easy recipe that will impress your friends and family? Try these Mini Chili Chicken Crescent Pockets! Made with tender rotisserie chicken, zesty chili, and flaky crescent roll dough, they are perfect for game day snacks or quick weeknight dinners. Customize with your favorite cheeses or chili varieties for a unique twist each time. Gather your ingredients and get ready to enjoy a delicious culinary adventure that everyone will love!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup cooked chicken, shredded (rotisserie chicken works wonderfully)

½ cup canned chili (select your favorite variety—mild or spicy)

½ cup shredded cheddar cheese

¼ cup diced onions (green onions or sweet onions work best)

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper, to taste

1 egg, beaten (for egg wash)

Cooking spray or olive oil (for greasing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by greasing it with cooking spray or a light brush of olive oil to prevent sticking.

    Prepare the Filling: In a mixing bowl, thoroughly combine the shredded chicken, canned chili, shredded cheddar cheese, diced onions, garlic powder, chili powder, and a sprinkle of salt and pepper. Mix the ingredients until they are evenly blended to create a flavorful filling.

      Unroll the Crescent Dough: Carefully open the can of crescent roll dough and lay it flat on a clean, dry surface. Keep the dough intact without separating the triangles at this stage; instead, pinch the seams together to form a cohesive rectangular sheet.

        Cut into Squares: Using a sharp knife or a pizza cutter, slice the dough into equal squares, approximately 3 to 4 inches per side. This will create the pockets for your filling.

          Fill the Dough: Take a spoonful of the chili chicken mixture and place it at the center of each square. Be mindful not to overfill them, as this may cause the pockets to burst while baking.

            Fold and Seal: Bring the corners of each square over the filling to form a pocket shape. Press the seams firmly together, ensuring they are sealed well to keep the filling from escaping during baking.

              Brush with Egg Wash: Arrange the filled pockets on your prepared baking sheet. Gently brush the tops of each pocket with the beaten egg, which will give them a beautiful golden color as they bake.

                Bake: Place the baking sheet in your preheated oven and bake for 12-15 minutes. Keep an eye on them until the crescent pockets rise beautifully and turn a lovely golden brown.

                  Serve & Enjoy: Once baked to perfection, remove the pockets from the oven and allow them to cool for several minutes. Serve these delightful mini chili chicken pockets with a side of sour cream or guacamole to elevate the flavors!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 pockets

                      Presentation Tips: For an attractive display, arrange the pockets on a serving platter, garnished with fresh cilantro or sliced avocados for an extra pop of color.