bunch kale, washed and stems removed
teaspoons minced garlic
tablespoons butter, softened
tablespoons chopped dill
tablespoons chopped parsley
tablespoons chopped chives
cans Pillsbury™ refrigerated crescent rolls
cups shredded white cheddar cheese
cups shredded rotisserie chicken
Heat oven to 375°F. Line two baking sheets with silicone mats or parchment paper and set aside.
Heat a small amount of oil in a large skillet over medium heat. Add kale and cook, stirring often, until wilted and soft, about 5 minutes. Add garlic and cook until fragrant and lightly toasted, about 2 more minutes.
Transfer kale and garlic to a bowl; toss with lemon juice and salt and pepper to taste. Set aside.
In a small bowl, stir together butter, dill, parsley and chives until well combined. Set aside.
Unroll one can of crescent rolls on each prepared baking sheet. Divide into 4 pieces; press each into a 6-by-4-inch rectangle, pressing seams together.
Spread butter on crescents, leaving a 1-inch border around the edges. Top with shredded cheese, then with a few tablespoons of chicken and kale.
Fold over crescents into a square, pressing ends with fork tines to seal. Poke tops a couple times so they'll release steam in the oven.
Bake crescents until golden brown, about 15 minutes. Remove from oven; cool slightly before serving.
More About This Recipe
- When I get hungry, I get reaaaaaaal hungry.
I think “hangry” is the appropriate term. And when I’ve reached hangry level, I need to get food in my belly as soon as possible or else... well, it’s not a pretty sight, that’s what.
My friends and family know this well. My maid of honor even alluded to it in her speech at my wedding, warning my brand-new husband that if snacks are not packed for a road trip, it could be a long drive (true story). In the years since, my husband and I have learned to meal plan with my inner hangry monster in mind (and his, too). On any given day we have cheap, easy and above all, QUICK meals we can throw together at the end of a long day. That’s where these super scrumptious Chicken Kiev and Kale Pockets come in.
Oh mah lawd, are these babies ever good. Herby butter is slathered on crescent rolls then topped with cheddar cheese, garlicky kale and shredded rotisserie chicken. It’s all baked up to golden brown and melty goodness -- and the whole shebang takes less than a half-hour. Hangryness, be gone!
First, gather your ingredients. The last thing a hangry guy or gal needs is to find out he or she is missing an ingredient!
Sauté the kale in a large skillet with some oil and garlic until soft and fully wilted. Toss it with lemon juice, salt and pepper and set aside.
For the “kiev”-iness of these pockets, let’s make some herby butter! Chives and parsley and dill round out the herb flavoring of this recipe. You want a lot of herbs so the flavor comes through, so the butter will be more of a paste-like consistency than normal. This is cool and totally recommended.
Unroll the crescents on your prepared baking sheets and divide each can into four rectangles. Pinch the ends to seal, then slather on the butter, sprinkle on the cheese and top with some kale and shredded rotisserie chicken.
Fold over the crescents into pockets, pressing the ends with fork tines to seal. Poke a few holes in the top, too, so steam can escape during baking.
Bake up those babies until they’re golden brown. YUM. Hold me.
That’s all, folks! You, your tummy and your inner hangry monster will be so happy.
Stephanie (aka Girl Versus Dough) needs you to make these and then invite her over. Pretty please! Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!