- 4 oz. cream cheese, softened
- 1-13 oz. cans chicken
- 1 Tbs. sesame seeds
- 1/4 tsp. parsley
- 1 Tbs. finely chopped onion or dried minced onion
- (Optional - chopped mushrooms, I did this and it was fantastic)
- 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.
Pinch the seams closed and pat each one out into a larger square.
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Sprinkle top with extra parsley, salt, and sesame seeds.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
This recipe was easy to prepare and truly delicious!! Even better, I made enough that my hubby has some to take to work tomorrow and they are perfect for a little hand held hot meal (like a hot pocket). Check out more recipes that I am wanting to try on my Pinterest recipe box.