- This topic has 1 reply, 3 voices, and was last updated November 8, 2008 at 11:56 am by .
- November 7, 2008 at 12:11 am #266164
1 package (3-4 ounce size) cream cheese, softened
3 tablespoons margarine or butter, melted, divided
2 cups cubed cooked chicken, turkey, ham or beef roast
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped chives or onion
1 jar (small size) pimento
1 can (8 oz size) refrigerated quick crescent dinner rolls
3/4 cup seasoned croutons, crushed
Heat oven to 350 degrees.
In medium bowl, blend cream cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients; mix well.
Separate dough into rectangles; firmly press perforations around edges to seal. Spoon 1/2 cup of mixture onto each rectangle. Pull the 4 corners of dough to the top of the mixture, twist slightly and seal edges.
Place on an ungreased, non-stick cookie sheet. Brush tops with reserved 1 tablespoon of butter; sprinkle with crouton crumbs.
Bake at 350 for 20-25 minutes or until golden brown.
This recipe from CDKitchen for Left Over Chicken, Turkey, Ham or Beef Roast Crescents serves/makes 4
- November 7, 2008 at 1:29 am #402983
I never have that much turkey left over. But will try this with Chicken.
- November 8, 2008 at 11:56 am #403106
I use something like this all the time. I use 1 can cream of chicken soup, 1/2 can of milk and 1 cup of cheese cooked until cheese melts then pour into 9X 13 pan. Next Unroll 2 packages crescent dinner rolls. Top them with 1 cup of whatever kind of meat (I usually use chicken) you have and 1 cup cheese. Roll up the crescents and place in 9 X13 pan. Bake at 400 for 20 minutes or until golden brown. We use our own bread dough to make crescents sometimes too. My kids spread the dough with pizza sauce and top with pepperoni & Mozzaralla and bake on cookie sheets for a fast lunch.
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