Ingredients
1 (3 oz.) pkg. cream cheese, softened
3 Tbsp. butter, melted
2 c. chicken, cooked and cut up
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. onion
1 pkg. refrigerated crescent rolls
2/3 c. seasoned croutons, crushed
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Outer covering of nutmeg — more delicate, sausages, béchamel, pies
Concentrated yeast umami — toast, stews, gravy enhancement
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Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 5 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture into the center of each rectangle. Pull 4 corners to top center of each chicken mixture; twist slightly and seal edges. Brush tops with reserved butter; dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes.