1 cup cooked, cubed chicken breast
8 oz. cream cheese, softened
1 bunch of onions chopped with tops
2 Tbsp. butter, softened
1 cup chopped fresh spinach
2 teaspoons dried oregano
2 teaspoons dried basil
In a separate bowl combine:
1 cup toasted bread crumbs
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent roll dough from the freezer aisle
Mix together the softened cheese and 2 tablespoons of butter; add chicken, chopped onions and chopped spinach. Add the oregano and basil.
Toast the bread and break in pieces.
Add the pecans and pulse together in a food processor.
Set aside in a separate bowl.
Roll out crescent roll dough like a flat piecrust. Cut circles with the top of a large glass.
Put 2 tablespoons chicken mixture in each circle. Roll up and close edges.
Dip rolls in melted butter, then roll in bread crumb and nut mixture.
Bake in a greased Pyrex dish at 375 degrees for 15 to 20 minutes.
Makes about 5 rollups.
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