Chicken Puff Pastries - Two Ways

My mom rocks.  She shows up to my house some nights and brings everything to cook us all dinner.  It's a treat for me to not have to cook AND do dishes.  One of the last times we did dinner at my house, Mom brought this  Spinach & Artichoke Parmesan Dip.  Yum!  I love spin dip. This dip was a bit different though.  It was served cold and had a lot of grated Parmesan cheese.  Still good though.

A week later I found myself making Chicken Puff Pastries - they're basically homemade hot pockets, and really yummy.  While I love the usual recipe I make, I had to branch out and try something new.  I was coming up on the expiration date for the dip, and I knew exactly what I wanted to do.  Hello Chicken Spin Dip Puff Pastry! So, for your drooling pleasure today Chicken Puff Pastries...two ways.

Chicken Puff Pastries
From AllRecipes

Ingredients:
1 tablespoons vegetable oil
2 chicken breast, cut into bite-sized pieces
1/4 onion, chopped fine
2 cloves garlic,  peeled and minced
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 - 10 ounce can refrigerated crescent rolls
Shredded cheddar cheese

Directions:

1. In a medium saucepan over medium heat, add oil.  Slowly cook and stir  chicken, onion, and garlic until onions are tender and chicken is lightly browned. 
2. In a medium bowl, blend chicken mixture, cream cheese, and butter  until creamy.
3. Preheat oven to 350 degrees F.
4. Unroll crescents and divide in half, then in half again - to create 12 rectangles.  Pinch together seams.  Place 1 to 1 1/2 tablespoons of the chicken mixture in the middle of each rectangle. Fold crescents into pockets.  Sprinkle with cheddar cheese.
5. Arrange pockets on a large Sil-Pat lined baking sheet.  Bake for 15 to 20 minutes or until golden brown.

To make Chicken Spin Dip Puff Pastries, substitute 1 1/2 cups  Spinach & Artichoke Parmesan Dip for cream cheese and butter.  Prepare as above, but top puffs with dried basil instead of cheese.

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