Four Ingredient Recipe- Chicken Salad Pockets

I originally found this recipe on Pinterest back over winter.
Chicken salad stuffed in a crescent roll.
Holy crikeys does that sound like perfection.
Ooh tangent alert! Do you know what I did last weekend?
I was sick with the never-ending cold so while Ellie (who was also sick with the never-ending cold) was sleeping, I took my time on Pinterest and looked through every single recipe I have ever pinned.
It was amazing.
And very eye-opening as well.
Apparently I love carbs and anything wrapped in another ingredient.
I took my time and wrote down or printed any recipe I wanted to try.
So if you see me in three weeks and I look like I ate a grown man?
Blame Pinterest.
I even thought about dedicating an entire blog to all things I made on Pinterest!!
What a great idea!!
What?
It’s been done?
Of course it has. 

Back to the recipe…..so I liked the concept of chicken salad wrapped in a crescent roll (see?? food wrapped in another ingredient) and it was good when I first made it but not amazing good.
Just okay good.
So I decided to try this once again but with a little spin on it.

 

 

 

I added two extra ingredients.
Dijon and cheese.
Because I believe that cheese can solve the world’s problems.
And fancy french mustard is its accomplice.

 

 

Chicken Salad Pockets

1- one can of chicken, drained

2- one can of crescent rolls

3- any ingredients you want to add to make your chicken salad. I used mayo, parsley and Dijon mustard.

4- cheese (not just any cheese, deli American cheese)

Preheat your oven to 375.
Prepare your chicken salad.
I used a can of chicken, a sprinkle of parsley, 2 tsp. of mayo and 1/2 tsp of Dijon mustard. I will add minced onions next time or I think green onions would be even better.
Unroll your crescent roll dough and separate into 8 triangles.
Spoon about a tablespoon of the chicken salad onto the large end of the triangle.
Roll dough over chicken salad.
Do this for all the triangles.
Bake for 12 minutes.
After baking, place a slice of cheese on each triangle (or if you are watching calories, place one slice over two crescents) and bake for 2-3 more minutes or until melted.

This was to die for.

 

So much so that even my picky four-year old loved this, as shown by this picture:

 

Head here for more to die for four ingredient recipes!

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Four Ingredient Recipe- Chicken Salad Pockets

Course Sandwich
Cuisine American
Author A Grace Full Life

Ingredients

  • 1- one can of chicken drained
  • 2- one can of crescent rolls
  • 3- any ingredients you want to add to make your chicken salad. I used mayo parsley and Dijon mustard.
  • 4- cheese not just any cheese, deli American cheese

Instructions

  1. Preheat your oven to 375.
  2. Prepare your chicken salad.
  3. I used a can of chicken, a sprinkle of parsley, 2 tsp. of mayo and 1/2 tsp of Dijon mustard. I will add minced onions next time or I think green onions would be even better.
  4. Unroll your crescent roll dough and separate into 8 triangles.
  5. Spoon about a tablespoon of the chicken salad onto the large end of the triangle.
  6. Roll dough over chicken salad.
  7. Do this for all the triangles.
  8. Bake for 12 minutes.
  9. After baking, place a slice of cheese on each triangle (or if you are watching calories, place one slice over two crescents) and bake for 2-3 more minutes or until melted.

 

4 thoughts on “Four Ingredient Recipe- Chicken Salad Pockets

  1. Sue Diamond-Phillips

    This looks amazing…i hopefully will be able to go food shoppins tomorrow, and the ingredients for this are on mah-list!! Thanks for sharing it!

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