Chicken Rolls
Amy
C.
Yield:
about 2 dozen rolls
2
packages of crescent roll dough*
4
cups cooked and shredded chicken
1-8
oz. package cream cheese, softened
3
green onions, chopped
Seasonings
(as desired): salt, pepper, garlic powder, etc.
Combine
chicken, softened cream cheese, green onions and seasoning to taste.
Separate
the dough into triangle portions. Flatten with a rolling pin. Place
2 tablespoons of chicken filling near the base of each triangle. Starting at
the base of the triangle, roll the dough toward the tip, pinching to close any
openings as you go. Place each filled roll on a baking sheet, with the tip
underneath. Bake according to your roll directions (may take an extra minute or
two) until the roll is lightly browned.
*To
use homemade roll dough: After your dough rises, section it into portions that
would make one dozen rolls (if your recipe makes 36 rolls, separate it into 3
portions). Roll each portion into a pizza-sized round. With a pizza
cutter, slice into 12 triangles (like cutting a pizza into 12 slices).
You are now ready to add the filling as above.
