Cream Cheese Chicken Pockets

    
Ingredients:

•  4 oz. cream cheese, softened
• 1-13 oz. can chicken (or equivalent cooked chicken)
• 1 Tbs. sesame seeds
•  1/4 tsp. parsley
• 2 cans Pillsbury Crescent Rolls(leave in fridge until ready to use!) 
• 1 Tbs. finely chopped onion or dried minced onion

 Instructions:

Preheat oven to 375 degrees

 Combine the above ingredients (minus the crescent rolls) and mix together well.

 Open your crescent rolls, but do NOT tear them into triangles.  Make the dough into a square or rectangle shape.   It is up to you whether you want to make several smaller pouches or a couple big ones, like I did.   

Spoon your chicken mixture to the center of your dough square.  

  

Fold the corners up into the center, layering like flower petals so the pouch is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)  You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.

  

Grease a baking pan and place your pouches on it.  

Bake at 375 degrees for 15-25 minutes.  The time will depend on how big your bundles are and how thick the dough is in some areas.  Mine took closer to 25 min, because of some thick spots of dough. 

After baking you can brush the bread with butter and then sprinkle it with more parsley and sesame seeds.  

  Enjoy!