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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Similar to the other recipes, but the lemon juice in this version adds just the right tang. Ingredients:
1 (8 ounce) package cream cheese |
6 tablespoons butter |
4 cups cooked cubed boneless chicken |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lemon juice |
1/2 cup chopped onion |
4 tablespoons milk |
1 cup seasoned bread crumbs |
2 (8 ounce) cans crescent rolls |
Directions:
1. Preheat oven to 350 degrees. Melt butter and set aside 2 T. for later.
2. Blend softened cream cheese and remaining butter until smooth. Add all but last two ingredients and stir together.
3. Separate crescent roll dough into 4 rectangles and pinch together the perforations between triangles in each.
4. Spoon 1/8 of meat mixture into center of each rectangle. For each, pull the 4 corners of dough together at the top and twist. Seal edges by pinching dough together.
5. Use reserved butter to brush each stuffed square, then sprinkle bread crumbs on top.
6. Bake on ungreased cookie sheet for 25-30 minutes, until lightly browned.
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