Source: unknown cookbook
Servings: 4
Cookbook date: July 9
Date prepared: July 9
chicken Crescent Rolls
2 cups cooked chicken, cubed
1/2 cup (4 oz) cream cheese
1/4 tsp salt
1/8 tsp pepper
2 tbsp milk
1/2 chopped onion
uncooked refrigerated crescent roll dough
Mix together cream cheese, milk, and salt & pepper. Add chicken and onion.
Separate crescent rolls into 4 rectangles and seal perforations.
Put 1/2 cup chicken mixture in center of each rectangle.
Bring 4 corners of dough to center and seal.
Bake on ungreased cookie sheet at 350 degrees for 20-25 minutes.
Substitutions: I didn't have crescent rolls, but I did have my favorite biscuit in a can, Grands! So I just made 8 smaller pockets instead of 4. I also completely forgot to add the onion. I didn't miss it, though!
This dish was cute and tasty, but it isn't anything to write home about. I found it to be a bit heavy. I don't know, it just tasted Southern! I did like it (Tim barely liked it) and I would eat it once a year. I would definitely serve this to kids, though, because it makes for a great hand-held meal.
value: ***
time: ***
taste: **
2 comments:
I am VERY glad to see your review of this recipe! There was a similar one posted to Blissfully Domestic this week, and I was thinking of taking it to a family who just had a new baby.
I was already on the fence about the crescent roll dough, but I think you just saved me a trip to the store!
Haven't had time to comment much this summer with my husband and mom home, but I've really enjoyed your new blog.
Thanks, Meredith! I noticed that, too, and thought it was a funny coincidence (we made these last week and I just had this post scheduled for today). They were just ok, in my opinion, but again, I would say that they are a good thing to have around when there are hungry kids.
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