4oz cream cheese, softened
2 T. butter, softened
1 can chicken meat (the size from Costco)
2 T. minced onion
2 T. minced green pepper
1/4 t. salt
1/4 t. ground black pepper
3. T. milk
2 (8 oz) pkg refrigerated crescent rolls
1 tablespoon butter, melted
1/2 c. bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 2 T. melted butter or margarine until smooth. Add the chicken, onion, green pepper, salt, pepper, and milk. Mix well.
Separate crescent dough to fit in mini muffin tin. Firmly press into cups. Spoon about 1 T.of the chicken mixture into the center of each cup. Pull corners of dough over top and pinch shut.
Brush tops of cups with 1 tablespoon of melted butter or margarine; sprinkle with bread crumbs. Bake in preheated oven for 18-20 minutes or until golden brown.
1/4 t. salt
1/4 t. ground black pepper
3. T. milk
2 (8 oz) pkg refrigerated crescent rolls
1 tablespoon butter, melted
1/2 c. bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 2 T. melted butter or margarine until smooth. Add the chicken, onion, green pepper, salt, pepper, and milk. Mix well.
Separate crescent dough to fit in mini muffin tin. Firmly press into cups. Spoon about 1 T.of the chicken mixture into the center of each cup. Pull corners of dough over top and pinch shut.
Brush tops of cups with 1 tablespoon of melted butter or margarine; sprinkle with bread crumbs. Bake in preheated oven for 18-20 minutes or until golden brown.
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