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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 64 |
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From Bay City, Michigan, Evelyn McGinnis writes, âI was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.â Ingredients:
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls |
1 cup shredded cooked chicken breast |
4 ounces fat-free cream cheese |
1/4 cup reduced-fat ranch salad dressing |
1/4 cup shredded reduced-fat cheddar cheese |
1/4 cup finely chopped sweet red pepper |
2 green onions, finely chopped |
2 tablespoons louisiana-style hot sauce |
Directions:
1. Preheat oven to 375°. Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
2. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.
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