Chicken Cream Cheese N Chive Pockets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love crescent rolls! Another great use for them with left-over chicken, found online a few years ago. Ingredients:
1 (3-oz.) pkg. cream cheese, softened |
1 tablespoon butter, softened |
2 cups cubed cooked chicken |
1 tablespoon chopped fresh chives or onion |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons milk |
1 tablespoon chopped pimientos, if desired |
1 (8-oz.) can refrigerated crescent dinner rolls |
1 tablespoon margarine or butter, melted |
3/4 cup seasoned croutons, crushed |
Directions:
1. Heat oven to 350°F.
2. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth.
3. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
4. Separate dough into 4 rectangles.
5. Firmly press perforations to seal.
6. Spoon 1/2 cup chicken mixture onto center of each rectangle.
7. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal.
8. Place on ungreased cookie sheet.
9. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.
10. Bake at 350°F. for 25 to 30 minutes or until golden brown
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