Cream Cheese Chicken Pockets

I have been making these for awhile, and they are a favorite of ours. The concept is simple, and you can add any ingredients of your liking. I added sauted mushrooms once, and it was so good! Serve with some marinara sauce for dipping.

Ingredients:
2 large chicken breasts cooked and shredded
4oz cream cheese
Salt, pepper, garlic powder, and Italian seasoning to taste
1 sleeve Ritz crackers, crushed
3 eggs
2 cans Pillsbury croissants

Directions:
1. Preheat oven to 350 degrees.
2. Put crushed crackers and beated eggs into individual bowls.
3. Combine shredded chicken, cream cheese, salt, pepper, garlic, and Italian seasoning until evenly mixed.
4. Open the croissants. Dough will divide into triangles for croissants, but take two triangles and press them together to form a rectangle. Stretch the rectangle a little more, large enough for it to make a pocket. 2 packs of dough will make 8 rectangles.
5. Add about a 1/4 cup of chicken mixture on half of the croissant, fold over and press edges together to form  a pocket around the chicken. Do this with the croissants and chicken, until you run out of ingredients.
6. Take one of your croissants, roll well in the egg, then cover well with crackers and place it on an ungreased cookie sheet.
7. Bake for 15 minutes, or until golden brown. Serve with dipping sauce, if desired.