4 oz. Cream cheese, softened
2 tbsp. butter, softened
2 c. cooked chicken or turkey, cubed (or you can use leftovers or canned chicken)
2 tbsp. milk
¼ tsp. salt
1/8 tsp. pepper
1 tbsp. chopped onion or 2 tsp. dehydrated onion softened in hot water for a few minutes
8 oz. Can refrigerated crescent rolls
grated Parmesan cheese
Preheat over to 350°. In medium bowl, blend cream cheese and 2 tbsp. of butter until smooth. Stir in milk, salt, pepper, and onion. Add chicken. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon ¼ of the meat mixture onto the center of each rectangle. Pull 4 corners of dough to top center of chicken mixture and seal edges. Spread a little butter on top of squares and sprinkle Parmesan cheese over tops. Bake on ungreased cookie sheet for 20 minutes or until golden brown.
A new nose.
5 hours ago