Don Mauers Chicken-Stuffed Crescent Roll
Source of Recipe
the web
List of Ingredients
1 can (8-ounce) 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)Recipe
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 sauté 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 four.
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