Preheat oven to 375 degrees. Line a sheet pan with foil, (for easy clean up) and spray with non-stick cooking spray
Cut the tomatoes, onion, and red pepper into thin bite-sized pieces.
In a medium sized bowl, mix together the hummus, chicken, and the feta.
Next, add the chopped veggies.
Then add the spices, and stir until everything is well combined.
Unroll and separate crescent rolls on prepared baking sheet in preparation to make the pockets. Scoop about 1/8th cup (or about 2 tbs) of chicken mixture into the center of the largest part of the crescent roll.
Pull outer corners of the crescent over the chicken mixture.
Pull the ‘long’ segment of the crescent roll dough over the ‘tucked’ corners to make a pocket that fully encloses the chicken filling. (Note: There is no real art to this, in fact I did each one a little differently, and they all turned out great! The only real key is to make sure the chicken filling is fully enclosed by the dough so it won’t spill out when baking!)
To make the top look like a little pocket, I twisted the dough to a point on top.
Bake at 375 for 15 Minutes, or until top of crescent rolls are golden brown.