Taco Pockets approach the calzone with a distinct and distinctly delicious Tex-Mex flare! Each pocket is filled with vibrant salsa, tangy sour cream, and savory chicken with plenty of melty cheese and zesty taco seasoning for added punch! Even the crust itself is something to write home about, as the fluffy, golden brown crescent roll adds a touch of welcome butteriness. In less than half an hour, Taco Pockets dazzle your tastebuds with every bite. With a taste like this, who needs taco shells?
Ingredients
- 2 (8-ounce) tubes of refrigerated crescent rolls
- 1/2 cup salsa, plus more for serving
- 1/2 cup sour cream, plus more for serving, optional
- 2 tablespoons taco seasoning
- 1 cup rotisserie chicken, shredded
- 1 cup cheddar cheese, shredded
- lettuce, optional, shredded, for serving
- guacamole, optional, for serving
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Unroll 1 tube of the crescent dough.
Step 3 –Separate the crescent dough into 2 rectangles.
Step 4 –Press the perforations to seal them.
Step 5 –Repeat with the second tube of the dough.
Step 6 –In a bowl, combine the salsa, sour cream, and taco seasoning.
Step 7 –Spoon the chicken onto the left side of each rectangle.
Step 8 –Top the chicken with the salsa mixture.
Step 9 –Sprinkle the chicken and the salsa mixture with the cheddar.
Step 10 –Fold the dough over the filling, pinching the edges to seal.
Step 11 –Place the pockets on an ungreased baking sheet.
Step 12 –Bake until the pockets are golden brown, about 13-15 minutes.
Step 13 –Cut the pockets in half.
Step 14 –Serve with lettuce, guacamole, salsa, and sour cream.
