We polished this off in no time when my mom whipped it up on those crazy nights.

Servings: 4

2 cups cooked chicken, shredded
1/2 cup Buffalo sauce
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/4 cup chopped green onions
1 package (8 pieces) refrigerated crescent roll dough
1 tablespoon melted butter
1 teaspoon garlic powder
1/2 teaspoon dried parsley

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded chicken, Buffalo sauce, mozzarella cheese, cream cheese, and green onions. Mix until well combined.

Unroll the crescent roll dough and separate it into triangles.

Place a generous spoonful of the chicken mixture onto the wide end of each triangle.

Fold the dough over the filling, pinching the edges to seal and form a pocket.

Place the pockets on a baking sheet lined with parchment paper.

Brush the tops with melted butter and sprinkle with garlic powder and dried parsley.

Bake for 12-15 minutes, or until the pockets are golden brown and crispy.