Chicken & Cheese pockets
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1/2 cup chopped onion (but I would recommend more)
2 minced garlic cloves
3 TBSP oil
2 1/2 cup shredded cooked chicken
2 8 oz. cans croissant rolls
1/2 cup salsa
2 cups cheese
Sour Cream, avocado and salsa for topping
Heat the oven to 350 degrees. Saute onion and garlic in the oil on medium heat until the onions are translucent. Add shredded chicken. Cook over low heat until cooked thoroughly and the oil is mostly absorbed by the chicken. Separate the dough into 8 rectangles and squish out the perforations. Divide 1 cup cheese, all the chicken mix and the 1/2 cup salsa onto the 8 rectangles. Roll up and pinch to seal the ends. Bake at 350 for 16-21 minutes, until golden brown. Remove from the oven, top with cheese and cook for an additional minute. Serve with sour cream, avocado and salsa.
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