Now that I have this little gem in my back pocket, I make these for just about every little party that we have at home. Whenever we have people over I like to do finger food appetizer style dishes. It’s just easier. There’s less mess too. I was happy when I could throw these into the mix along with my other delicious recipes. Our friends are always beyond impressed when they try them for the first time, just like I was. Check out what they are saying about this recipe over at All Recipes:
“A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!”
These are great to have as a snack, a meal, or at your next social event.
Ingredients
2 skinless, boneless chicken breast halves – cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package Philadelphia cream cheese
6 tablespoons Land O’ Lakes butter
3 (10 ounce) cans Pillsbury refrigerated crescent roll dough
Instructions
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
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Quick Tip: Try it with chive and onion cream cheese!
Thanks again to All Recipes for this quick and easy recipe.
