BBQ Chicken Pockets

READY IN: 17mins
Recipe by AKelly

This is a really easy recipe to make, and the result is equivalent to a gourmet "Hot Pocket"! I use BBQ chicken as my fiance loves it, but if you are creative, this could be modified to fit your tastes, and stuffed with other combos like ham and cheese, eggs and name it!

Top Review by internetnut

I gave this recipe 3 stars. I made this for Spring 2009 PAC. This recipe got mixed reviews in my house. My future hubby and 6 yr old newphew didn't really like these. The 6 yr old is picky about everything and my future hubby doesn't like pulled pork and these tasted just like pulled pork. He did say he liked the idea of these. My 7 yr old niece and I really liked these except she didn't like the cheese in them. I made these for my families lunch. I followed the recipe exactly except I added 2 more slices of bacon split up. I doubled the recipe when I made these and so didn't need to double the filling. I did not double the egg and one was plenty. My notes of this is 2 tablespoons is way to much filling as when you close these pockets the filling comes out and the dough doesn't like to close after getting the BBQ sauce on them, but on the other hand 1 tablespoon isn't enough. So overall I think I'll try the suggestion of trying different fillings maybe make breakfast fillings. Thanks for posting a good recipe! Christine (internetnut)

Ingredients Nutrition


  1. Line a cookie sheet with foil or parchment paper.
  2. Preheat your oven to 375.
  3. Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
  4. Seal the perforations on each of the four squares so that the triangles are connected.
  5. Divide the cheese into halves and place one half on each of the four squares.
  6. Divide the bacon in half and place one half on each of the four squares.
  7. Mix canned chicken and BBQ sauce in a mixing bowl.
  8. Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
  9. Fold each crescent square in half (covering the mixture). Press to seal the edges.
  10. Wisk egg, and brush mixture onto the tops of each of the rolls.
  11. Top with parmesan.
  12. Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.

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