Saturday, July 6, 2013

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 

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.

1 comment:

Lindsey said...

Those look yummy. It would probably be good with a little broccoli in there with it! I might have to try this sometime.

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