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.
In a medium bowl, blend chicken mixture, cream cheese, and butter until creamy.
Preheat oven to 350 degrees F.
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.
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.