Korma Shrimp and Chicken Pockets

Left over Korma Shrimp and Roasted Veggies chilled
1 Rotisserie chicken, shredded (optional)
1 Can Crescent rolls
Melted butter
Pastry brush or clean paint brush

Preheat oven to 350 degrees. Add the shredded chicken to the Korma and combine. Open can of Crescent rolls and separate the sections by tearing them along the perforated line. Place the dough sections on a piece of floured wax paper. This is just to prevent the dough from sticking to the surface. Add a tsp. or less of the Korma to the center of each Crescent. DO NOT OVER STUFF. Fold the two shorter ends of the Crescent over the Korma, roll and stretch the top of the dough to make sure there are no openings where the Korma can seep out. Seal the pocket, brush with melted butter and place on a foil lined cookie sheet sprayed with non-stick cooking spray. Repeat this process until all the Crescent rolls are done. Place in the oven and bake for 15 mins. or until the pockets are golden brown. Remove from the oven, allow to stand for a few mins., then enjoy!

For a delicious dipping sauce combine the following in a small bowl:

Juice of ½ lemon
2 Tbsp Olive Oil
1 tsp honey
Few dashes hot sauce
½ tsp. Celery seed
Sea salt to taste
Black pepper to taste

Whisk together with a fork and enjoy!

Tip: To store these pockets, line a tupperware container or a ziploc bag with paper towels and place the pockets in the towels. Put the lid on or zip the bag and stick them in the fridge or freezer.

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