Saturday, January 16, 2010

Chicken Rolls


1 can crescent rolls
1 ¼ c. diced cooked chicken
3 oz softened cream cheese
Pepperidge farm stuffing mix
1 tbsp. butter
½ tsp. lemon pepper
1/3 c. sliced mushrooms
¼ c. chopped nuts

Mix all but rolls, stuffing, and butter. Form into 8 balls. Place at point of the roll and roll towards wide end. Pull dough around until ball is covered. Dip in butter and roll in stuffing or seasoned bread crumbs. Bake on cookie sheet 20 min. at 375. Serve with gravy from broth or diluted cream of chicken soup with herbs.

Haylee’s Note:
I have seen lots of variations with this and I thought this one was excellent. Does anyone have a favorite chicken roll recipe?


The boy and I said...

Oh, yum! I'm gonna make this for dinner!

Dawn and Ayden said...

These were so good... except I would recommend adding more than just 1/2 tsp of lemon pepper, and definitely a little salt. The 5 year old thought these were awesome!