- 1 t. garlic salt
- ¼ t. pepper
- 8 oz. cream cheese, softened
- 2 T. butter, softened
- 2 T. milk
- ½ c. onion, chopped
- ¼ green pepper, chopped (optional)
- ¼ red pepper, chopped (optional)
- 2 c. chicken, cooked and cut into cubes
- 2 cans (8 count) refrigerated crescent rolls
~Open and roll out crescent rolls. Separate each can into 4 rectangles (8 for both cans). Pinch together perforations to seal. Spoon in about 1/3 c. mixture onto each rectangle, fold over and pinch to seal shut.
~Place on lightly greased cookie sheet.
Bake 350º for about 22-25 minutes until lightly browned.
~To reheat: 350º for about 10-12 minutes. It will brown a little more. If you don't want it any more brown, cover lightly with foil for the first 5 or 6 minutes. Remove foil and finish heating to crisp the bread.
Great with seasoned rice and broccoli. =)
LOL! JohnDavid tasted it and told me I'd better write that boys probably wouldn't like it. hahaha! =DI'll have to make him a pizza pocket.
For appetizers, these can be made by using each triangle. Spoon some of the mixture near the end of the triangle. Fold over the two short ends, then fold the long end all the way over the top and tuck under.
Garlic Cream Cheese Spread
If you have a little leftover, you can use as a spread for Ritz or any vegetable cracker. Good even without the chicken and peppers, as shown here. → The above recipe without the chicken will top about 30-35 crackers.
You may also like Pineapple Cream Cheese Spread.