Friday, October 24, 2008

Chicken Crescent Pouches

I think everyone has some version and different name for these things but they sure are good. My boys love these. When I'm not feeling too lazy, I make a gravy or use some cream of chicken soup as gravy. Don't let my pictures scare you! I left them in the oven to keep "warm" while I delivered some to a friend and they continued to cook and got a little "dark." They were still good though! I also read of some variations that sounded tasty: adding apples and onions to the chicken filling, adding green chiles and sharp cheddar, or chopped broccoli and tomatoes. Also, for a little added flavor, marinate or season your chicken well before cooking. A little extra seasoning never hurt...

1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat (canned chunk chicken makes this recipe super easy and fast)
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup crushed croutons

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.

Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

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