This is among one of my favorite dishes that I’ve made since getting married. I found the original recipe by Quick and Easy Dinner while browsing Pinterest one day and decided to give it a shot – it was a great choice. I followed the recipe almost exactly, but found that when it came to making the bundles, the way the original said to do it was much harder and doughier than the way I did it. I personally think (and so does the hubby) that the way I ended up doing them worked out better.
- 4oz cream cheese, softened
- 3 boneless skinless chicken breasts cooked (original recipe called for 1 – 13oz can of chicken)
- 1 tbsp sesame seeds
- 1/4 tsp parsley
- 1 can Pillsbury Crescent Rolls leave in fridge until ready to use (original recipe called for 2 cans due to the way they made the bundles)
- 1 tbsp powdered onion
- Combine the above ingredient sans crescent rolls and mix well
- Open the crescent rolls and unroll them, pull apart one of the triangles from the rest to start filling. Add a spoonful (or so) of the chicken/cream cheese mixture to the center of the triangle. Fold the corners of the triangle up, pinching the sides so that you can’t see the inside.
- Repeat with until all of the triangles are gone or til the mixture is done. If you’ve got leftover chicken/cream cheese mixture, it’d make a great chicken salad sandwich for lunch!
- Place the bundles on a cookie sheet (I put a piece of foil on the bottom rather than greasing it, it worked really well – translation: easy clean up)
- Sprinkle additional parsley and sesame seeds on top for an added yum factor
- Bake at 375 degrees for 15-20 minutes