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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Each time Mesa, Arizona subscriber Margaret Pache prepares this full-flavored dish, she's reminded fondly of her mother. Mom made it often for me and my seven brothers and sisters, Margaret explains. It was her favoriteours, too. Ingredients:
1 package (3 ounces) cream cheese, softened |
3 tablespoons butter, melted, divided |
2 cups cooked cubed chicken or turkey |
2 tablespoons milk |
1 tablespoon chopped chives |
1 tablespoon chopped pimientos |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tube (8 ounces) refrigerated crescent rolls |
1/2 cup seasoned bread crumbs |
additional chives |
Directions:
1. In a bowl, beat cream cheese and 2 tablespoons butter until smooth. Stir in chicken, milk, chives, pimientos, salt and pepper.
2. Separate crescent dough into four rectangles; firmly press perforations to seal. Spoon 1/2 cup chicken mixture into center of each rectangle. Bring four corners of dough together and twist; pinch edges to seal.
3. Brush tops of bundles with remaining butter. Sprinkle with bread crumbs. Place on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until golden brown. Tie a chive around each. Yield: 4 servings.
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