"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crescent Rolls With Chicken Filling, by Shelly Green, is from Recipes From the ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz. cream cheese 3 T. margarine (or butter) 2 c. cooked chicken (or turkey) 1/4 tsp. salt 1/8 tsp. pepper 2 T. milk 1 T. chopped chives (optional) 8 oz. can crescent rolls 1/4 c. shredded carrots (optional)
Unroll crescent rolls and form into 4 squares. Mix all ingredients together and spoon onto crescent rolls. Fold over to form pillow and seal edges. Bake 20-25 minutes at 350º. You can double this recipe. Serve with heated cream of chicken soup thinned with some milk.
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