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.
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.
Chicken Puff Pastries - Two Ways
- 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
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.
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.