Description
A creamy chicken dip with a bread covering.
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon butter
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons milk
- 1 tablespoon minced onion
- 2 cups chopped cooked chicken
- 2 tablespoons butter, softened
- 3 tablespoons cracker crumbs, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese
- 1 tablespoon butter
- salt
- black pepper
- milk
- and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot
- 20 to 25 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4