Chicken Roll Ups

Kristin Gillette

3 oz. package cream cheese, softened 2 T. butter or margarine, melted 2 cups cooked, cubed chicken or 2 cans chicken (5 oz) -- a little mushier with canned 1/4 t. salt 1/8 t. pepper 2 to 3 T. milk 1 T. chopped chives or onion, (optional) 1 T. chopped pimento, (optional) Can add a few frozen peas, (optional) 2 cans refrigerated crescent rolls 1 T. melted butter or margarine 1/4 c. seasoned croutons, crushed (I use Progresso Bread Crumbs, Italian Style) Directions: Blend cream cheese and butter. Add chicken, salt, pepper, milk, chives, pimento, (peas, if using.) Mix well. Open crescent rolls; put 1/4 cup of mixture at fat part of triangle. Pat edges together. Dip in butter and roll in bread crumbs. (I sometimes use 2 triangles, ie. a rectangle, for each roll up - it makes them bigger and it is easier to do.) Bake on ungreased baking sheet for 20 - 35 minutes at 350 degrees, until golden brown. Use any gravy. Suggested easy gravy is 1 can cream of chicken soup mixed with 1/2 can milk. I usually prepare 3 times the recipe and freeze extra, unbaked, roll-ups on a paper plate(s) inserted in a gallon-size ziploc bag(s) ... then I have a future dinner ready! When I want to prepare the frozen roll-ups, I simply thaw the roll-ups in the refrigerator during the day and then bake at dinner time.