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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âA friend introduced me to these popovers, and I enhanced the recipe a bit by adding jalapeno peppers, explains Vicki Bluemner in Collinsville, Illinois. My family has enjoyed these for almost 18 years. Hope yours does, too.â Ingredients:
1 package (3 ounces) cream cheese, softened |
2 tablespoons 2% milk |
1 tablespoon pickled jalapeno slices, chopped |
1/4 teaspoon pepper |
2 cups cubed cooked chicken |
1/2 cup chopped onion |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 tablespoon butter, melted |
4 teaspoons seasoned bread crumbs |
mushroom sauce: |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup 2% milk |
Directions:
1. In a large bowl, beat the cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and onion.
2. Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.
3. Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-20 minutes or until golden brown.
4. In a small saucepan, combine soup and milk. Cook and stir over medium heat until heated through. Serve with bundles. Yield: 8 servings.
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