This is such an easy recipe and so good. It makes a great weeknight meal. Just pair it with a salad or roasted veggies and you are good to go!
Note: I did not spray the finished product with oil and it turned out fine. I also used light cream cheese and I sprinkled the tops with oregano and parm cheese.
Source: delish-blog.com
Ingredients:
3 oz low fat cream cheese, softened
1 tbsp. butter, softened
2 c cooked chicken. diced/shredded
2 Tbsp milksalt & pepper, to taste
1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls
3/4 c seasoned croutons, crushed (optional)
Directions:
Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add chicken, salt, pepper, and milk. Mix well.
Separate dough into 4 rectangles (combine two crescents). Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Gently spray tops of chicken pockets with olive oil; sprinkle with crushed croutons. Bake at 350°F for 25-30 minutes or until golden brown.
Source: Adapted from Southern Living Homestyle Cooking, 2002
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