- 4 oz. cream cheese, softened
- 1-13 oz. can chicken (or equivalent cooked chicken, rotitsserie chicken, etc)
- 1 Tbs. sesame seeds
- 1/4 tsp. parsley
- 2 cans Pillsbury Crescent Rolls – leave in fridge until ready to use!
- 1 Tbs. finely chopped onion or dried minced onion
Directions: Combine the above ingredients (minus the crescent rolls) and mix well.
Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.
Pinch the seams closed and pat each one out into a larger square.
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don’t stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You’re going to worry that you’re doing this wrong, but you’re not, just do it, I promise they’ll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
Thanks Leticia, from Rotan, TX for the recipe.None found.Google+