Chicken Crescent Pockets - cooking recipe

Ingredients

1 (8 ounce) can crescent rolls
1 (10 1/2 ounce) can cream of celery soup
3 ounces cream cheese (softened)
3 tablespoons frozen chopped onions (or to taste)
2 (5 ounce) cans chicken breasts (drained)
1 dash pepper (or to taste)

Preparation

Preheat oven to 350 degrees.
In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a \"pocket\".
Bake at 350 for about 20 minutes or until golden brown.
If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.