Dill Pickle Ranch Chicken Stuffed Crescent Pockets
I put these together when I wanted a warm hand held dinner that felt fun, creamy, and impossible to stop eating. The ranch chicken filling turns rich and tangy in the oven, the pickles bring that punch your audience already loves, and the crescent dough bakes into flaky golden pockets that vanish fast.
Ingredients:
• 2 cups cooked shredded chicken
• 1/2 cup cottage cheese
• 4 ounces cream cheese, softened
• 1/3 cup chopped dill pickles
• 1 1/2 tablespoons ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella
• 1 can refrigerated crescent roll dough
• 1 egg, beaten
Methods:
Heat oven to 375 F and line a baking sheet with parchment paper. That keeps the bottoms from sticking and helps cleanup stay easy.
In a bowl, mix together the cottage cheese, cream cheese, ranch seasoning, and garlic powder until smooth and creamy.
Stir in the shredded chicken, chopped dill pickles, and mozzarella until everything is evenly coated and the filling becomes thick.
Unroll the crescent dough and separate it into triangles. Press each triangle slightly wider so there is room for a generous scoop of filling.
Add filling to the center of each piece, fold the dough over, and pinch the edges firmly to seal each pocket.
Brush the tops with beaten egg and bake for 16 to 20 minutes until deeply golden and puffed.
Let them cool for a few minutes before serving. The filling settles into a creamy tangy center while the outside stays flaky and crisp.
Nutrition: 285 kcal | 19 g protein | 15 g carbs | 16 g fat
