apologies and yummy-ness

Sorry for the lack of recipes, I tore the nail off my right index finger and so I was having a hard time typing. But I have been doing quite a bit of cooking. For my Hubby I made his favorite, Chicken Rolls. I think every Mormon household has their own variation of these little yummys, but this is my personal favorite...


Grandma's Chicken Rolls

1 can (8) Pillsbury Crescent Rolls
1 3 oz package cream cheese, softened
2 Tblsps butter or margarine, softened
1/8 tsp pepper
1/4 tsp salt
1 Tblsp or a little more chopped green onions
1 Tblsp milk
a few fresh mushrooms thinly chopped
2 cups chicken (cooked, boned and diced) (can works too)

1/4 cup (or a little more) melted butter
Parmesan Cheese

Blend cream cheese, butter and milk until smooth. Add Salt, pepper, onions, and milk. Fold in chicken and sliced mushrooms. Unroll crescent rolls and separate into triangles. Spoon about 1 tablespoon of the chicken muxture onto the roll. Fold the ends of the rol around the chicken mixture, pinching to seal (part of stuffing may show). Rolli n melted butter and Parmesan cheese. (To cut down on fat you can just place them on a lightly sprayed baking sheet and brush with butter and sprinkle with the cheese).

Place on an ungreased baking sheet and bake at 350 F for 20 minutes or until golden brown. Serve with gravy made from diluted cream of chicken soup.


***NOTES***
These are so delicious. I usually use the big crescent rolls so that I don't have to make a million tiny rolls. I also sometimes play around with the amounts depending on my mood. Last time I used leftover rotisserie chicken and didn't quite have enough, so I added more mushrooms and more cream cheese. It is a flexible recipe. And these make for very yummy leftovers. Hope you enjoy!