• 1 rotisserie chicken shredded – I bought a rather large one and split the meat between this recipe and my Chicken Caesar Salad Recipe
  • 4 ounces cream cheese, softened
  • 1/2 medium onion, chopped
  • 1 tablespoon Italian seasoning blend
  • 1/2 cup seasoned croûtons, or stuffing mix, crushed to crumbs. I used a little of both.
  • 2(8ounce)packages refrigerated crescent dinner rolls
  • 1/4 cup melted margarine or butter
  • 1/2 cup of your favorite dipping sauce – we like barbecue or marinara.
  • Directions

    1. Mix chicken, cream cheese, onions and seasoning in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
    2. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze (if you want to make these another day)
    3. To prepare for serving, thaw chicken mixture.
    4. Preheat oven to 350°F.
    5. Unroll crescent rolls.
    6. Each tube will contain 4 rectangles of dough with a diagonal perforation.
    7. Press dough along each perforation so the rectangle halves will not separate.
    8. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
    9. Fold dough over the filling, and pinch the edges to seal tightly.
    10. Dip each packet in melted margarine, and coat with crouton crumbs.
    11. Place packets on a baking sheet – for good measure I sprinkled mine with some pre shredded parmesan cheese 🙂
    12. Bake for 20 minutes or until golden brown.
    13. Packets are good either hot or cold.
    14. Serve with dipping sauce and enjoy!