Monday, May 27, 2013
Makes 4 bundles.
One of my favorite recipes. Easy, delicious, and a kid-pleaser for sure. This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight. Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes
8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed
Preheat oven to 350 degrees.
Unroll crescent dough. If you are working with the seamless sheet, simply cut into 4 rectangles. If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles. That was wordy... hope it makes sense! Basically, you want 4 equally-sized rectangles from the one sheet of dough.
Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed. Place chicken mixture evenly on top of each rectangle. Pull corners up and together to form little pockets, pinching together any open ends.
Place onto greased baking sheet. Bake in a preheated oven for 25-30 minutes, or until golden brown.