by Caitlin Saniga
These crescent pockets make great snacks (or brunch!) but can easily be made into a meal by pairing with a side of vegetables, or as my Grandma recommends, a small salad and fruit.
Cheesy chicken broccoli crescent pockets:
- 2 cups diced, cooked chicken (from 2 breasts)
- 1 cup chopped broccoli florets
- 1/2 cup diced red bell pepper
- 1 clove garlic, chopped
- 1 cup shredded Cheddar cheese
- 1/2 cup mayonnaise
- 2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons slivered almonds, plus more for garnish
- 1/4 cup diced onion
- 2 (6-ounce) packages crescent rolls
- 4 slices Muenster cheese, sliced into long strips (with a pizza cutter or flat-edge knife)
My grandma makes a version of these pockets that's actually a braided crescent loaf with the chicken and broccoli mix folded into the center. She slices it, and you eat it with a fork. It's one of her newer dishes, but the whole family loves it and we often request it for our birthday dinners.
Preheat the oven to 375 degrees.
In a large bowl, mix together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough and separate into triangles. Spoon about 2 tablespoons of the chicken mixture onto the wide end of the triangle. Fold the skinny point over the mixture and tuck the tip under the bottom. (To see how this works, check out an earlier recipe I did.) Place crescent pockets on a lightly greased baking sheet.
Bake for 10 minutes, then remove from the oven. Arrange strips of Muenster cheese over dough of each pocket, and sprinkle slivered almonds over. Bake for 10 more minutes. Allow to cool 5 minutes before serving.
Makes 16 pockets or 8 servings.
Recipe adapted from: my Grandma Janis’ recipe
Lemon roasted asparagus:
- 2 pounds asparagus, trimmed
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoon grated lemon peel
Roasting is my new favorite method of cooking vegetables. How would you guys feel about a vegetable roasting guide later in the year?
Preheat the oven to 450 degrees.
In a medium bowl, toss the asparagus in the oil, and season lightly with salt and pepper. Arrange in a single layer on an ungreased baking sheet, and roast in the oven for 12-14 minutes.
Sprinkle lemon peel over the asparagus and toss lightly.
Makes 8 side-dish servings.
Recipe: Caitlin Saniga
Photos: Caitlin Saniga
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