Chicken Parm Pockets
Crescent-roll pockets stuffed with marinara, mozzarella, breaded chicken, Parmesan and basil, baked until golden and served with marinara for dipping.
Ingredients
| — | Cooking spray, for baking sheet | |
| 1 tube | crescent rolls | |
| 1/3 c. | marinara, plus more for dipping | |
| 1 c. | mozzarella | |
| 1 c | breaded chicken breast, chopped | |
| 1/2 c. | Parmesan | |
| 6 | Basil Leaves, Torn | |
| 1 tbsp. | 15 ml | Italian seasoning |
| 1 | egg, for eggwash | |
| — | Cold water, for eggwash |
Instructions
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Preheat oven to 375º and grease a large baking sheet with cooking spray.
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Roll out crescent dough, divide into rectangles, and pinch perforations to seal. Top one side of each rectangle with 1 tbsp. marinara sauce, 1 tbsp. mozzarella, 2 tbsp. breaded chicken, 1 tbsp. parmesan, and 1 torn basil leaf. Sprinkle with more mozzarella and a pinch of Italian seasoning, then fold opposite side over and pinch sides to seal. Repeat with remaining rectangles.
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Brush each pocket with 1 tbsp. egg wash and sprinkle with more Italian seasoning.
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Bake until pockets are golden and cheese is melty, 18-20 minutes. Let cool and serve with marinara for dipping.
Level: Easy.