Ingredients:
• 2 cups cooked shredded chicken
• 3/4 cup cottage cheese
• 1/2 cup shredded cheddar or mozzarella
• 3/4 cup pico de gallo, drained slightly
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 can refrigerated crescent roll dough
• 1 egg, beaten
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Methods:
Heat oven to 375 F and line a baking sheet with parchment paper.
In a bowl, mix the chicken, cottage cheese, shredded cheese, pico de gallo, cumin, garlic powder, and black pepper until creamy and evenly combined.
Separate the crescent dough into triangles and press each one slightly wider so there is room for a generous spoonful of filling.
Add the filling to each piece of dough, fold over, and pinch the edges firmly closed so the filling stays tucked inside.
Place the pockets on the baking sheet and brush the tops with beaten egg for a glossy golden finish.
Bake for 16 to 20 minutes until puffed and deeply golden.
Let them cool for a few minutes before serving. The crust stays flaky while the filling turns creamy, warm, and packed with bright pico flavor.
Nutrition: 286 kcal | 20 g protein | 15 g carbs | 15 g fat
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