Chicken Filling for Fun Buns

Chicken Filling for Fun Buns


You will need the crescent Roll recipe listed yesterday or the ready-to-bake store-bought crescent rolls in a tube (enough for 24 rolls. You'll use them to make 12 fun buns.)

This was also taken from the 30 Day Gourmet gals. They call them "Chicken Pockets" but "Fun Buns" sounds better to me.

4 oz of cream cheese
1 1/2 tsp. dried chives or dried minced onion or diced fresh green onion
1/4 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
3 cups cooked and diced chicken breast

If using the crescent roll recipe from yesterday omit the melted butter over the dough. Roll the dough out to form 2 rectangles.

Cut the rectangles into six pieces

If using store-bought crescent rolls, remove the rolls from pack and connect triangles to form a rectangle. (Geometry at it's best.)

Preheat oven to 375 degrees. In a mixing bowl, mix the cream cheese, chives, sour cream, garlic powder, salt and pepper together.

Add diced chicken and toss until coated.
Evenly divide the filling between the 12 pockets using about 1/4 cup of the mixture per pocket. Moisten the edges of the pocket.
Fold one side of the pocket over the other. Seal the edges by pressing with the tines of a fork.
Transfer the pockets to a greased baking sheet.

Bake at 375 degrees for 8 to 11 minutes or until golden brown.

To freeze: Cool on baking sheet. Place in rigid containers or freezer bags. Seal, label and freeze.

To serve: Thaw in the refrigerator overnight, microwave on high for 2 to 4 minutes or until pockets.