Thanks to a Kraft promotion last year, I had a coupon for a free container of Philadelphia dill cream cheese. Usually the only cream cheese I buy around here is plain old cream cheese so I had to figure out a way to use this new flavoured cream cheese.
I had seen these chicken cream cheese packs on my travels around the web in the past so I thought I’d create something like that! They actually turned out to be quite tasty!
- 2 cups cooked chicken chopped, shredded
- 1 container of Dill Cream Cheese you could also just add some dried dill to plain cream cheese
- 2 Tbsp milk
- 2 packages of refrigerated crescent rolls
Preheat the oven to 350 degrees Celsius.
In a bowl, combine the chicken, cream cheese and milk. Mix well.
Unroll the crescent rolls. Each tube will have 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the centre of each rectangle
Fold the crescent rolls over the filling, and pinch the edges to seal.
Place the packs on a baking sheet then bake for about 20 minutes.
Super simple! I think these would even freeze well. Either completely made or if you freeze the chicken mixture on its own.
Let me know what you think if you make them!