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Chicken Taco Pockets

We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 cup salsa, plus more for serving
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 cup shredded rotisserie chicken
  • 1 cup shredded cheddar cheese
  • Optional: Shredded lettuce, guacamole and additional sour cream


  • Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
  • Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and toppings as desired.

Test Kitchen tips
  • Take extra care when pressing the crescent dough to seal the perforations. Patch any thin spots to prevent the filling from leaking while they bake.
  • Make these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour cream or ranch dressing.
  • Nutrition Facts
    1/2 pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.
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