Ingredients
Equipment
Method
- Preheat the oven to 350℉.
- In a medium bowl, use a sturdy spoon to blend the cream cheese with 1 tablespoon butter until smooth. Stir in the chicken, milk, onion, salt, and pepper.
- On a work surface, separate the crescent dough into 4 rectangles- press the perforations to eliminate the seams. Spoon ½ cup of the chicken mixture onto the center of each rectangle. Pull the 4 corners of the dough to the top. Twist and seal to form a round ball.
- Brush melted butter over each ball and then roll in breadcrumbs. Bake on an un-greased baking sheet for 20 to 25 minutes.
Notes
- Tip 1: Leftover Crescent Chicken can be stored in an airtight container in the fridge for up to 3 days.
- Tip 2: You can freeze the assembled but unbaked balls. Just make sure to wrap them tightly and bake them directly from frozen, adding a few extra minutes to the baking time.
- Tip 3: Serve these delightful bites with a fresh salad or steamed veggies to balance the richness of the filling.
- Tip 4: Feel free to experiment with different fillings like spinach and feta or even mushrooms for a vegetarian option.
- Tip 5: Keep in mind that these are quite filling, so plan to serve with lighter sides.