1 8 oz light cream cheese 4 Tbsp Smart Balance light margarine 1/4 tsp. salt 1/8 tsp. pepper 2 c. cubed cooked chicken Dash of onion salt 2 cans reduced fat crescent rolls 3/4 c. seasoned croutons 2 Tbsp. 1% milk
Preheat oven to 350 degrees. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk, and onion salt. Mix well. Separate dough into 8 rectangles. Press perforations to seal. Spoon 1/2 c. mixture into center of each rectangle; pull 4 corners of dough to top and center. Twist slightly to seal edges; brush tops with melted margarine. Sprinkle with crouton crumbs. Bake 20 to 25 minutes on ungreased cookie sheet. Makes 8 sandwiches.
I've made a version of this that was not so healthy before, this is just as good! I omitted the croutons on the top because I put them in my salad for the night. I also like the easy measurments as I have not bought a scale to measure ounces so I have a hard time with some recipes!