2packages3 ounces each cream cheese, softened--I often just use 8 ounces
4tablespoonsbuttermelted, divided--I usually don't even put the butter on top of the rolls, so I only use 2 tablespoons.
2tablespoonsminced chives--I usually don't use; but I sometimes put in some minced green onions.
4cupscubed cooked chicken
2tubes8 ounces each refrigerated crescent rolls
In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
Unroll crescent roll dough and separate into eight rectangles (four for each tube); press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. (Brush with remaining butter.)
You can bake and eat eat right away or freeze them for later.
To eat right away: Bake them at 350° for 20-25 minutes or until golden brown
Freeze and eat later: Place the unbaked bundles in a container and stack them in layers with wax paper between each layer. Freeze for up to 2 months. Thaw in the refrigerator and bake as directed. Yield: 8 servings