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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I came up with this recipe when I wanted to make something a little more special than ordinary sandwiches. It's good with leftover turkey, too. Ingredients:
1 package (3 ounces) cream cheese, softened |
1 tablespoon milk |
1/4 to 1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup cubed cooked chicken |
2 small fresh mushrooms, sliced |
1/4 cup frozen corn, thawed and patted dry |
3 tablespoons frozen cut green beans, thawed and patted dry |
1 tube (4 ounces) refrigerated crescent rolls |
Directions:
1. In a small bowl, beat cream cheese and milk until blended. Stir in Italian seasoning, salt and pepper; mix well. Stir in the chicken, mushrooms, corn and green beans. Unroll crescent roll dough and separate into two rectangles; seal perforations. Place half of filling on one side of each rectangle. Fold in half; seal edges (pockets will be full). Place on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown. Yield: 2 servings.
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