Saturday Satisfaction

 

 

What you'll need:

 3 Tbsp. Milk

2 cans (5 oz) of shredded chicken {or left over diced up chicken)

8 oz. of cream cheese-softened

4 Tbs. butter-divided

1 tube of Pillsbury crescent rolls (8 rolls)

1/4 diced onion {I used dry onion flakes}

Bread crumbs (plain or Italian)

Salt and pepper 

 

 

Directions:

Heat oven to 375 degrees

Combine cream cheese and 2 Tbsp. of butter in a medium bowl,

 

add shredded chicken (of left over diced up chicken),

 

add salt and pepper to taste,

 

and mix well!

 

 

 Unroll the crescent rolls and press them together to make 4 rectangles

 

Divide the shredded chicken mix and put a scoop on each of the crescent rolls.

 

Bring all four corners to the center, to make a 'bundle' and pinch it together at the top.

 

The ends can be open, but be sure to pinch the top closed.

 

 Melt the remaining 2 Tbsp. of butter,

 

brush the butter over the tops of the puffs,

 

then sprinkle with bread crumbs. 

 

Bake for 20-25 minutes, or until golden brown.

 

 ENJOY!