An easy recipe that uses pantry ingredients. I’ve been making these easy chicken crescents, or chicken rolls, for many years, usually to have with soup or salad. Give them a try, I know you’ll love them!
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- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup diced cooked chicken or 1 - 10 oz can or larger (drained well)
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon minced onion we prefer dried minced onion
- 1 8 oz can crescent roll dough
- 1/2-3/4 cup crushed croutons see notes
Ingredients
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- Preheat oven to 350 degrees. Blend cream cheese & butter until smooth. Add chicken, milk, salt, pepper & onion.
- Separate crescent rolls & press 2 together at the perforation to seal. Spoon 1/2 cup mixture onto each rectangle. Pull 4 corners of dough together, twist slightly & seal edges. Brush tops with melted butter & sprinkle with crushed croutons (if I'm out of croutons, I mix some fresh bread crumbs with garlic bread seasoning or any seasoning you wish).
- Bake on an ungreased cookie sheet 20-25 minutes.
Stacy's Notes - I have made these for many years, usually to have with tomato soup, as an alternative to grilled cheese. These work well with soups and salad, in my opinion, they are not hearty enough for us to have alone as an entree. This recipe is easily doubled, but for the two of us, I just use one can of dough. I keep diced chicken breast in a can on hand for this recipe, so it's a pantry recipe for me. I just pop some croutons in a ziploc bag and crush to put on top, after you've brushed the tops with melted butter. If you don't have croutons, just take some sliced bread, pulse in your food processor and add any seasonings you like to it. Enjoy!