Taco Pockets

Name: Taco Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: North America, Mexican
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; Optional: Shredded lettuce, guacamole and additional sour cream

Total Time Prep/Total Time: 25 min.

Yield 8 servings

Test Kitchen Approved

Indulge in the deliciousness of taco pockets made with crescent dough. Packed with seasoned chicken and ooey-gooey cheese, they're a crispy and flavorful treat.

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
Optional: Shredded lettuce, guacamole and additional sour cream

Directions

Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 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 toppings as desired.

Nutrition Facts

1/2 pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.

We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky

Recipe Creator

Community Cook