- 1 (8 ounce) package cream cheese, softened
- 1/2 cup hot sauce
- 1/4 cup ranch dressing
- 1/4 cup minced onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 (5 ounce) cans chicken chunks, drained
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 tablespoons butter, melted
- 1/2 cup shredded Cheddar cheese, or as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
- Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
- Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
- Bake in the preheated oven until golden brown, about 15 minutes.