valmg’s Crescent Roll Pockets recipe

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I decided the other day I wanted to make little pockets of something. RB said pierogies but I’ve never made them from scratch and was only feeling up to doing something simple. I decided to create some Crescent Roll Pockets. They’re quick and easy, and really tasty. I made two kinds, one with sweet Italian sausage and one with chicken. Here are their recipes.

Crescent Roll Pocket Ingredients

valmg’s Sausage Crescent Roll Pockets

Ingredients

  • 4 links Italian pork sausage, cooked and drained
  • 1 tube refrigerated crescent rolls
  • 1/2 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions

Unroll the crescent dough. Do not separate into the triangles, leave them as four rectangles.
Combine the sausage, mozzarella cheese, garlic powder, and onion powder in a bowl. I actually heated it in the microwave for thirty seconds to make it hold together and easier to spoon.
Spoon the mixture onto the four pieces of dough, centering and leaving room to close the dough. Do not overfill.
Place the crescent dough on an ungreased baking sheet, pressing the perforated line closed.
Spoon the sausage mixture into the center of each rectangle. Roll up from two opposite corners; pinching the seam to close. Brush with egg.
Bake at 350° for 15-20 minutes or until golden.
Serve immediately.

Crescent Roll Pockets Uncooked

valmg’s BBQ Chicken Crescent Roll Pockets

Ingredients

  • 1 six ounce package Perdue Short Cuts sliced chicken
  • 1 tube refrigerated garlic crescent rolls
  • 1/2 cup shredded cheddar cheese
  • 1 cup BBQ sauce
  • 1 egg, beaten

Directions

Unroll the crescent dough. Do not separate into the triangles, leave them as four rectangles.
Combine the chicken, cheddar cheese and BBQ sauce in a bowl.
Place the crescent dough on an ungreased baking sheet, pressing the perforated line closed.
Spoon the sausage mixture into the center of each rectangle. Roll up from two opposite corners; pinching the seam to close. Do not overfill. Brush with egg.
Bake at 350° for 15-20 minutes or until golden.
Serve immediately.

Crescent Roll Pockets Finished

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4 comments

pat.navymom December 10, 2010 - 5:12 am

Look greatr. Sounds like a calzone sans sauce.

Reply
SLS December 13, 2010 - 12:28 am

these look great. I’ll definitely try these with turkey.

Reply
Amber Gi December 21, 2010 - 4:10 am

i decidedto comment here b/c i make a crescent pocket dish but with a “tuna casserole” filling tweaked a bit using half cream cheese and half cream of mushroom soup along with finely shredded cabbage, water chestnuts and a bit of shredded hasbrown.
it sounds odd but when my kids have friends over the first request i when they walk in is for my dinner pies!
i am going to try yours..they look so nice in the pic!
tattgiff at centurytel dot net

Reply
valmg December 21, 2010 - 10:51 pm

It took me a bit to get the folding part right but they tasted yummy even when not folded just right.

Reply

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