Chicken Bundles
Serve these with a tossed salad for lunch or with a salad and steamed vegetable for dinner.
INGREDIENTS | SERVES 4
- 1 3-ounce package cream cheese, softened
- 3 tablespoons butter, melted
- Salt and freshly ground black pepper to taste
- 1 tablespoon mayonnaise
- 1 tablespoon milk
- 2 cups cooked chicken, cubed or shredded
- 1 tablespoon fresh chives or green onion, chopped
- OPTIONAL: 1 tablespoon pimiento, chopped
- 1 8-ounce can refrigerated crescent dinner rolls
- ½ cup breadcrumbs
Preheat oven to 350 °F.
Add the cream cheese, 2 tablespoons of the butter, salt, pepper, mayonnaise, and milk to a bowl; whisk to combine. Stir in the chicken, chives or green onion, and pimiento (if using).
Separate the dough into 4 rectangles; each rectangle will include 2 connected crescent rolls. Place on an ungreased cookie sheet. Press the perforations holding the sections together to seal.
Evenly spoon the chicken mixture onto the 4 rectangles. Pull the 4 corners of dough to the top center above the chicken mixture, twist slightly, and squeeze to seal each bundle.
Brush the tops of each bundle with the remaining butter and sprinkle the breadcrumbs onto the brushed butter. Bake for 25 minutes, or until golden brown.
