Chicken Pockets

This is a recipe I got from a friend of mine when my oldest son was still a toddler. It remains one of our favorites. It's easy and yummy!
Feel free to sneak other vegetables in the mixture if you like. I sometimes add carrots or peas. I'll try to post a picture of this next time I make it.

Chicken Pockets

• 6 oz. cream cheese, softened
• 4T. milk
• 2 T. butter, softened
• 4 cups diced cooked chicken
• 1/2 cup finely chopped celery
• 1/2 onion chopped
  
• 1/2 tsp. salt
• dash of black pepper
• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 2 T. butter, melted
• Parmesan cheese
  

Preparation -
Mix the cream cheese, milk, and softened butter together and beat until smooth. Add the diced chicken, chopped celery, chopped onion, salt, and pepper. Mix well, then set aside. Separate each can of the crescent dough into 4 rectangles. (Do not separate it into 8 triangles as you would for dinner rolls. Press the extra perforations together to seal.) Spoon about one half cup of the cream cheese/chicken mixture onto the center of each piece of dough. Fold the dough in half over the chicken. Pinch the edges of the dough together to seal. Place the filled pockets an ungreased cookie sheet. Brush top of the dough with the melted butter and sprinkle with Parmesan cheese. Bake in a preheated oven at 350° for 25 to 30 minutes or until golden brown. Makes 8 pockets.