Chicken Taco Pockets

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/2 cup salsa, plus more for serving
1/2 cup sour cream
2 tablespoons taco seasoning
1 cup shredded rotisserie chicken
1 cup shredded cheddar cheese
Shredded lettuce, guacamole and additional sour cream, optional

Directions

Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

Test Kitchen tips

Take extra care when pressing the crescent dough to seal the perforations. Patch any thin spots to prevent the filling from leaking while they bake.
Make these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour cream or ranch dressing.

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