This recipe was brought up in Sunday School a few months ago. I was hesitant to try it because of how fattening it is, but decided I'd do it for my kids' sake ;). I cannot believe I forgot to take a picture because they were beautiful! Almost too good to eat. My family gobbled these up in shocking speed. Maddie ate an entire one and would have had more if she could fit it in her tummy. They were pretty easy to make and I highly recommend them!
Sandy Spencer's Recipe
Ingredients:
3 ounce package cream cheese, softened
2 Tablespoons melted butter
2 cups cooked, cubed chicken
1/4 teaspoon salt
Dash of pepper
2 Tablespoons milk
1 Tablespoon chopped onion or chives
1 Tablespoon chopped pimento
1 package refrigerated crescent rolls
Seasoned bread crumbs (I used Italian breadcrumbs)
Instructions:
Preheat oven to 350 degrees.
Blend cream cheese and butter until smooth.
Add chicken, salt, pepper, milk, onion, and pimento. Mix well.
Separate 8 ounce can of crescent rolls into 4 rectangles. Seal perforations.
Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of mixture. Seal.
Brush tops with 1 Tablespoon melted butter. Dip in 3/4 cup crushed seasoned croutons (optional).
Bake on ungreased cookie sheet 20-25 minutes, until golden brown.
Leftovers may be refrigerated.
Makes 4.
