Cheesy Chicken and Salsa Pockets - Kraft Recipes Top
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Cheesy Chicken and Salsa Pockets

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Make It

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  • Preheat oven at 375 degrees. Cut block of cheese into squares and pour in salsa (be sure to place in a microwavable bowl or container). Put the mixture in the microwave for 2 minutes, stir and heat for 2 to 3 more minutes or until cheese is completely melted.
  • Clean chicken breast, season lightly with salt and pepper. Coat skillet with non-stick cooking spray and place chicken breast in, cook until chicken is done completely. After chicken is done shred into small pieces using a fork or either place in a food processor. Stir chicken into cheese and salsa mixture.
  • Place about 2 or 3 tablespoons of flour onto a clean surface so that your crescent rolls will not stick to the surface. Place a heaping tablespoon of the cheese mixture onto a crescent roll. Fold the crescent rolls as you desire (preferably a rectangle), pinch ends to seal in mixture. Beat 1 egg in a small bowl, take a sauce brush and lightly brush the egg mixture over the crescent rolls.
  • Bake for about 10 to 12 minutes (depending on your oven) or until they are golden brown. Melt 1/2 stick of butter or margarine. Remove from the oven and brush lightly with butter, allow a few minutes to cool.


Refrigerate any leftovers.

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