Chicken Puff Pastries {Two Ways}

My mom rocks.  She shows up to my house some nights and brings everything to cook us all dinner.  It’s a treat for me to not have to cook AND do dishes.  One of the last times we did dinner at my house, Mom brought this  Spinach & Artichoke Parmesan Dip.  Yum!  I love spin dip. This dip was a bit different though.  It was served cold and had a lot of grated Parmesan cheese.  Still good though.

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A week later I found myself making Chicken Puff Pastries – they’re basically homemade hot pockets, and really yummy.  While I love the usual recipe I make, I had to branch out and try something new.  I was coming up on the expiration date for the dip, and I knew exactly what I wanted to do.  Hello Chicken Spin Dip Puff Pastry! So, for your drooling pleasure today Chicken Puff Pastries…two ways.

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Chicken Puff Pastries - Two Ways

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pastries
Author White Lights on Wednesday


  • 1 tablespoons vegetable oil
  • 2 chicken breast cut into bite-sized pieces
  • 1/4 onion chopped fine
  • 2 cloves garlic peeled and minced
  • 8 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 3 – 10 ounce can refrigerated crescent rolls
  • Shredded cheddar cheese


  1. In a medium saucepan over medium heat, add oil. Slowly cook and stir chicken, onion, and garlic until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese, and butter until creamy.
  3. Preheat oven to 350 degrees F.
  4. Unroll crescents and divide in half, then in half again – to create 12 rectangles. Pinch together seams. Place 1 to 1 1/2 tablespoons of the chicken mixture in the middle of each rectangle. Fold crescents into pockets. Sprinkle with cheddar cheese.
  5. Arrange pockets on a large Sil-Pat lined baking sheet. Bake for 15 to 20 minutes or until golden brown.

Recipe Notes

To make Chicken Spin Dip Puff Pastries, substitute 1 1/2 cups Spinach & Artichoke Parmesan Dip for cream cheese and butter. Prepare as above, but top puffs with dried basil instead of cheese.



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  1. says

    Oh YUM!!!! My mom used to make “Cheesy Chicken Roll-Ups” and that's what your crescent roll version reminds me of. So delicious, and a great way to use spinach dip too! Thanks for sharing the ideas!

  2. says

    Mmm these sound really good! These would be so great with some salad, I'll have to try this out sometime! Thanks for sharing your recipe!

  3. says

    I'm not really sure it's a good thing that I found your blog! LOL This is the third recipe I've looked at and I'm getting hungry! Love your recipes.

  4. says

    These sound delicious, especially the one with the Spinach and Artichoke Parmesan Dip. Thanks for sharing at Showcase Your Talent Thursday!

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