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Chicken Stuffed Crescents




Source of Recipe


from gijane at rc
Chicken Stuffed Crescents

1, 8 ounce can reduced-fat refrigerated crescent rolls
1 tablespoon butter, softened
3 tablespoons fat-free cream cheese, softened
3 tablespoons lower-fat cream cheese (Neufchatel)
1 teaspoon onion, minced
1 teaspoon celery, minced
2 tablespoons 1 percent milk
2 cups cooked and cubed chicken breast
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
Butter-flavored vegetable oil
3/4 cup crushed croutons (flavored or plain)

Place the oven rack in the lower-middle position and begin
heating to 350 degrees.
Open the package of crescent rolls and leave them as
rectangles (they normally make 8 triangles) pinching them
together along the dotted line.
Add the butter to a small saucepan and place over medium
heat, when bubbling add the onion and celery and saute for
2 minutes or until soft and fragrant.
Remove from the heat and mix in the cream cheese and milk
until smooth.
Add the chicken and salt and pepper, stirring until combined.
Take half cup of mixture and place it into the center of
each rectangle of dough. Bring the edge of dough up and pinch
together to seal. Spray the top and sides with the vegetable
oil and dip the coated side into the crushed croutons, coating
evenly. Place on an ungreased cookie sheet or jellyroll pan
and bake for 20-25 minutes or until golden brown.
Serve immediately.
Serves 4.