Friday, March 18, 2011

Hot Pockets

A dish that my mom makes often for company that she calls, “Chicken with Broccoli in a Crescent Roll” – but I prefer Hot Pockets!
Cooked, cubed chicken (about 2-3 breasts), 1 can cream of chicken soup, ½ brick of cream cheese, some grated cheddar cheese (about ¾ cup), a small can of sliced black olives, and a head or so of cut up, steamed (slightly undercooked) broccoli. Mix that up. On a cookie sheet lay out the crescent roll dough, pinching the holes closed (now they have dough sheets you can buy and they’re much easier). Lay your filling down on top, and with another can of dough, make a layer on top. Pinch the sides together to form a huge hot pocket! Bake at the temp on the can until the crust is golden brown and everything inside is hot (about 25 min).

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