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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Packaged crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. My sister in Arizona shared the recipe with me, notes Audrey Marler of Kokomo, Indiana. Ingredients:
3 tablespoons spreadable chive and onion cream cheese |
3 tablespoons butter, softened, divided |
dash pepper |
1/2 cup cubed cooked chicken |
1/2 cup sliced fresh mushrooms |
1 tube (4 ounces) refrigerated crescent rolls |
3 tablespoons seasoned bread crumbs |
2 tablespoons finely chopped pecans |
Directions:
1. In a small bowl, combine the cream cheese, 1 tablespoon butter and pepper. Fold in chicken and mushrooms. Separate crescent dough into two rectangles; seal perforations. Spoon chicken mixture on each rectangle to within 1/2 in. of edges. Roll up, starting from a short side; pinch ends to seal.
2. In a shallow bowl, combine bread crumbs and pecans. Melt remaining butter; brush over entire surface of dough. Roll in crumb mixture. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 2 servings.
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