Here's a favorite recipe around this house. It's easy-peasy and sooooo good. Betcha can't eat just one!
Chicken Crescent Wraps
8 oz cream cheese, softened
3 - 4 boneless chicken thighs, cooked and shredded
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
1/2 tsp salt
1/2 tsp pepper
Dash of hot sauce (optional)
2 cans of crescent rolls (16)
1/4 stick of butter, melted
Seasoned bread crumbs
Mix all the ingredients except rolls, butter and bread crumbs together. Spread 2 - 3 TBS of mixture on each roll and wrap up. Place them all on a large, greased cookie sheet. Brush each one with a little butter and sprinkle a few bread crumbs on top. Bake at 325 degrees for 18 - 20 minutes. Let cool for a few minutes--IF you can wait that long--and enjoy!
You will probably have a lot of the filling left over, but it is great on crackers and even on croissants, bagels or sandwiches, and it keeps for up to week in the fridge.
Later, gators!
Chicken Crescent Wraps
8 oz cream cheese, softened
3 - 4 boneless chicken thighs, cooked and shredded
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
1/2 tsp salt
1/2 tsp pepper
Dash of hot sauce (optional)
2 cans of crescent rolls (16)
1/4 stick of butter, melted
Seasoned bread crumbs
Mix all the ingredients except rolls, butter and bread crumbs together. Spread 2 - 3 TBS of mixture on each roll and wrap up. Place them all on a large, greased cookie sheet. Brush each one with a little butter and sprinkle a few bread crumbs on top. Bake at 325 degrees for 18 - 20 minutes. Let cool for a few minutes--IF you can wait that long--and enjoy!
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| I was out of bread crumbs, so I made mine without the topping. And the reason you see a space there on the pan--I ate one before I remembered to take the photo! |
You will probably have a lot of the filling left over, but it is great on crackers and even on croissants, bagels or sandwiches, and it keeps for up to week in the fridge.
Later, gators!
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