1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. I like to prep this first thing, so the pockets go into the oven as soon as they’re ready—no waiting around!
2. In a medium bowl, mix together the shredded chicken, mozzarella cheese, Parmesan, marinara sauce, Italian seasoning, garlic powder, salt, and pepper. This filling is the heart of the pockets—make sure everything is well combined but not too saucy.
3. Unroll one can of crescent roll dough and separate it into four triangles along the pre-scored lines. Repeat with the second can for a total of eight triangles.
4. Spoon about 2 tablespoons of the chicken filling onto the wider end of each triangle. Be generous but careful not to overfill—the last thing you want is filling oozing out and making a mess in the oven.
5. Starting at the wide end, roll each triangle tightly towards the pointed end, enclosing the filling. Gently tuck the ends underneath to seal the pocket.
6. Place the pockets seam-side down on the prepared baking sheet. Brush each pocket with the beaten egg to get that beautiful golden-brown finish. This is a step I never skip because it makes such a difference in appearance and texture.
7. Bake for 15-18 minutes or until the crescent dough is puffed and golden brown. You’ll know they’re done when the pockets have a nice crust and the filling is hot and bubbly inside.
8. Let the pockets cool for a few minutes before serving. I find this is the perfect time to set the table and get everyone’s favorite dipping sauces ready.

One tip from my experience: If you want to add a bit of crunch, sprinkle some extra Parmesan over the pockets before baking. It gives a lovely, slightly crispy topping that my kids adore.