Chicken Puffs x2

Ingredients:
2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)
8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, but you could use plain as well.)
1 tube of 8 refrigerated bake-and-serve crescent rolls
1/4  cup diced onion
1 Tbsp. olive or vegetable oil
4 Tbsp. seasoned dry bread crumbs
4 tsp. butter
Preparation:
Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.
Freezing for later use:
Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.
Baking:
Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.


We’ve discovered these are also quite yummy served with a little jarred chicken gravy or  cream of chicken soup thinned with some milk, as well.
Enjoy!
http://blissfullydomestic.com/food-bliss/recipes-food-bliss/dinner-delivere/1922/