Chicken Croissant Pockets

It's the day of laundry and grocery shopping.  A full day requires a quick, but yummy and filling dinner.  I recently found this recipe via Pinterest and thought, "Ooooh, I want to try this!".  And that I did, with some minor tweaks to suit our tastes.

3 T. softened cream cheese
6 T. cream of mushroom soup
1 T. butter, melted
2 C. chopped, cooked chicken
2 T. milk
1/8 tsp. pepper
2 cans refrigerated crescent rolls
1 sm can mixed veggies
3/4 C. seasoned croutons, crushed.

* I used the breast meat from a small rotisserie chicken (bagged and stored the remains for another dish this week).

(c) Keytee 2012

Preheat oven to 350*
1. In medium mixing bowl, combine cream cheese & mushroom soup until well blended.
2. Add in chicken, milk, & pepper.  Set aside.
3. Unroll crescent rolls, separate so you have 4 rectangles, press perforations to seal.
4. Spoon a glob of chicken mixture into center, and top with a spoonful of veggies.
5. Cross two opposite corners and press edges to seal, then bring remaining two corners up and twist once. Make sure all edges are sealed.
6.  Brush top with melted butter and dip in crushed croutons.
7. Place on un-greased baking sheet.
Bake 20-25 minutes, serve warm.

I made 8 of them tonight and there's none left.  My four year old even ate one.