homecook
New member
This recipe was a Pillsbury Bake-off winner a few years ago. These are really, really good. I make these all the time just for a snack.
4 oz. cream cheese (from 8-oz. pkg.), softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 Tablespoons finely chopped sliced jalapeño chiles (from 12-oz. jar)
2 Tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 . Heat oven to 375°F. In small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F. for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Barb
4 oz. cream cheese (from 8-oz. pkg.), softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 Tablespoons finely chopped sliced jalapeño chiles (from 12-oz. jar)
2 Tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 . Heat oven to 375°F. In small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F. for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Barb