Crescent Hot Pockets

Once upon a time, in my other life, I made dinner for a family every night. We were a busy family, our priority was eating dinner together. Often, I had to get the kids or myself out the door for classes, scouts, cheer, dance, or whatever. We also had lots of leftovers to use up!

This was an easy meal, and a favorite. Even “Grace” got downsized to, “Dear God, Thank you for this food, this family, and this day. Amen.” 

Crescent Roll Hot Pockets (makes 4)

1 tube Crescent rolls

4 oz Cream Cheese, room temp

1/4 cup chopped veggies, steamed OR 1/4 cup frozen mixed veggies, defrosted

1/4 cup chopped rotisserie chicken or ham (any leftovers)

1 tablespoon milk

Seasoning to taste

Melted butter for dipping

Breadcrumbs, panko or stuffing for rolling

Heat oven to 375°F. 

Unroll dough onto parchment lined cookie sheet; separate into 4 rectangles (2 triangles each). Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforations to seal.

In a bowl, mix the cream cheese and milk until they are smooth. Add veggies, seasonings, meat.

Place about 1/4 cup of filling on each rectangle. Once it’s all distributed, adding more as needed to use it up… fold the rectangles over until they are triangles, and seal with a fork. 

Dip each triangle in melted butter,  or brush it on. Roll each triangle gently in breadcrumbs.

Bake 13 to 15 minutes or until deep golden brown. Serve warm.

Variations: Use pizza filling. You may omit the butter/bread crumb step. I’ve never made this with seafood, but don’t let that stop you. It might be a little like Crab Rangoon.