Your family will love these
fast and tasty 'hot pocket' chicken sandwiches. Leftover turkey
works great with this recipe, too!
Crescent
Roll Chicken Sandwiches
- 1 (3-ounce) package cream
cheese, softened
- 1 tablespoon butter, softened
- 2 cups cubed cooked chicken
- 1 tablespoon minced green
onion
- 1 celery rib, finely minced
- Salt and freshly ground
black pepper to taste
- 2 tablespoons milk
- 1 (8-ounce) can refrigerated
crescent dinner rolls
- 1 tablespoon butter, melted
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat
cream cheese and 1 tablespoon butter until smooth. Add
the chicken, onion, celery,
salt, pepper and milk. Mix well.
- Separate crescent dough
into four rectangles. Firmly press perforations to seal.
Spoon about 1/2 cup of the
chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center
of chicken mixture and twist firmly. Pinch edges to seal.
- Place sandwiches on an
ungreased cookie sheet. Brush tops of sandwiches with
1 tablespoon of melted butter.
- Bake for 25 to 30 minutes
or until golden brown.
Makes 4 sandwiches (recipe
can be doubled, as needed).
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