Mediterranean Chick'n Pockets

I've had this roll of Pillsbury crescent rolls kicking around the fridge since the holidays. I've been mulling over what to stuff inside of them as a meal. As I was stocking up on yogurt and milk before the ice storm, I noticed some Feta on the dairy shelf of the convenience store across the street. They have a randomly stocked dairy case, which ends up highlighting items I'd otherwise pass over.

I'd forgotten all about Feta cheese - and they had a sundried tomato and herb flavored version. So I brought it home to stuff inside crescents with other appropriate Mediterranean ingredients, along with some diced up Gardein Chik'n.

It turned into four beautiful, golden, fatty pastry pockets containing a counter-balance of healthy vegetables and protein inside. However, my husband took one look at the singular pocket on his plate and said, "So, what do we eat this with?" To which I replied, "What the heck do you mean? It's a meal in a pocket." Silently and sarcastically I thought to myself, "A fork, dummy". Maybe it was not the flavor explosion he looks for in every meal (yeah - he wanted to put barbecue sauce on it) but I thought it was a perfectly satisfying meal that took relatively little work to throw together.

Mediterranean Chik'n Pockets
40 minutes, 4 pockets
1 roll Pillsbury crescents
2 Gardein Chik'n cutlets, diced
1 clove Garlic, minced
1/4 C onion, chopped
1T-2T sundried tomatoes, diced
1/4 C marinated artichoke hearts, diced
3-4 C fresh baby spinach
3 T grated parmesan cheese
1/4 C crumbled Feta cheese (seasoned is best)
Olive oil
Salt & Pepper
Dried Oregano
2T milk

Heat oven to 375F.

Prepare filling: 
In a skillet, heat a tablespoon of olive oil and add onions and garlic. Cook until softened and add chik'n, tomatoes, and artichokes. Add spinach by handfuls, stirring, until all are wilted. 

Season with salt, pepper, oregano and cayenne as desired. Remove from heat and stir in the Feta and 2T of parmesan. 

Fill pockets:
Roll out the crescents onto a sheet pan and separate into 4 rectangles. Press the cut edges of the triangles together to seal. Stretch them gently wider with your hands so they are somewhat equal in size. 

Divide filling into four parts, piling in the center of each rectangle. Lift one short end of the rectangle and pull it over the filling, pressing the edges closed with a fork. 

Brush the tops of the pockets with milk and sprinkle with the leftover parmesan. 

Bake for 15 minutes until golden and puffy.

*The same could be done with storebought pizza dough, for Mediterranean calzones
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