● 3 oz. light cream cheese
● 2 tsp. light butter
● 1/4 tsp. table salt
● 1/4 tsp. black pepper
● 2 tbsp. onion ; (s)
● 1/4 cup celery
● 2 cup cooked light meat chicken ; cubed, shredded, or sliced
● 8 oz. reduced-fat crescent roll dough
● 2 tbsp. fat-free skim milk
● 2 tbsp. dried bread crumbs
In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion, and celery. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Sprinkle each “baseball” with milk, then bread crumbs and place on ungreased cookie sheet or pizza stone. Bake at 350 degrees for 20 minutes.
You can make them smaller for a hot appetizer also!