2 T milk
½ tsp dill weed
¼ tsp celery salt
¼ tsp pepper
2 cups cubed cooked chicken or turkey
¼ cup water chestnuts
2 T chopped green onions
2 tubes refrigerated crescent roll dough
2 T melted butter
2 T seasoned bread crumbs
Beat together cream cheese, milk, dill, celery salt and pepper until smooth. Stir in turkey or chicken, water chestnuts, and onions. Separate crescent rolls into 8 rectangles – seal perforations. Spoon 1/8 of mixture into each. Bring edges to center and seal by pinching.
Place bundles on baking sheet. Brush with butter and sprinkle with bread crumbs.
Bake at 375 for 15-20 minutes, until bundles are golden brown.
2 comments:
Fair warning: these taste great leftover when eaten within a day or two, but after that they can get mushy, so be sure to eat them while they're fresh!
I tried these out the day I found this recipe, and didn't like the flavor quite as you directed. So I tried a twist on the recipe and I loved it! Thanks for the great idea!
I cooked the chicken with the spices, (reducing the amount of celery salt, adding 1/4 tsp of garlic powder, and substituting a few shakes of onion powder for the green onions), and then stirred it all into the cream cheese/milk mixture.
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