- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.1
- Total Fat: 8.0 g
- Cholesterol: 20.3 mg
- Sodium: 362.6 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.2 g
- Protein: 8.4 g
Chicken Cream Cheese CrescentsSubmitted by: ZOOBOOZEL
IntroductionOne of my favorite ways to have crescent rolls. Not a low-fat item, but certainly nice for a tasty treat once in a while! One of my favorite ways to have crescent rolls. Not a low-fat item, but certainly nice for a tasty treat once in a while!
~ 6 oz boneless, skinless chicken breast
~ 4 oz light cream cheese
~ 1/4 c diced celery
~ 1 pkg Pillsbury Reduced Fat Crescent Rolls (can of 8)
~ 1 egg white (can also use egg substitute)
~ 1/4 c Italian style bread crumbs
Boil chicken in water for 20 minutes, until cooked through. Remove from water and pat dry with a paper towel (careful, it's hot!). Place in a mixing bowl and shred chicken a bit.
Add cream cheese and mix with a hand/stand mixer until well combined. (mixer should help shred chicken more) Add celery. Separate chicken mixture into 8 even portions.
Put the egg white in a small bowl and the bread crumbs in another small bowl.
Open crescent can, unroll dough, and place on a clean surface. Take one crescent triangle and place one portion of chicken mixture at large end. Roll crescent around chicken mixture, as you would rolling up the crescent without the chicken inside. Dip crescent in egg white, covering completely with a thin layer, then roll in bread crumbs. Place on cookie sheet. Repeat with remaining 7 crescent rolls and chicken portions.
Cover crescent rolls loosely with aluminum foil, reflective side down. Bake in the oven for 12-15 minutes, removing foil 1/2 way through baking time, until rolls are cooked through.
Makes 8 tasty crescent rolls!
Number of Servings: 8
Recipe submitted by SparkPeople user ZOOBOOZEL.