Chicken pockets (if you ski vail you can substitute crab or lobster )
3 oz. cream cheese (to make the filling thicker use more cream cheese)
3/4 cup milk or half n half
1 tbsp. marjoram
2 tbsp. diced pimento (you can increase to 3 per taste)
2 chicken breasts cooked & diced
2 packs (tubes) of Pillsbury Crescents
2 tbsp. butter
Blend cream cheese, milk, pimentos and marjoram in a mixing bowl until consistant viscosity is reached. Toss diced chicken into mixture.
Preheat oven to 350.
Open one tube of Pillsbury Crescents at a time and carefully place the entire tube of dough on a (teflon of lightly greased) baking sheet. Look for the lead edge of the dough and unwrap carefully and sepperate into four rectangular pieces of dough which will each be intersected diagonally by perforations. Gently press your finger down on these perforations to seal them up.
Melt butter in a saucepan.
Scoop one heaping tbsp. of mix into the center of dough and fold the corners up pinching them to seal the dough. Brush melted butter over tops and place in oven. Cook for around twenty minutes on the middle rack or until tops are golden brown.
I usually let them cool and them wrap them in foil and throw them in the fridge. This recipe makes 8 pockets. The Pillsbury Crescents are each 8 crescent tubes, but since it takes two crescents (triangles) to make one rectangle you end up with half the number.