Creamy pastry chicken balls.
They make a great appetizer. Creamy chicken in a light pastry dough.
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- boneless, skinless chicken breasts, cubed
- 3 Tbsp
- finely chopped onion
- 3 tsp
- minced garlic from a jar
- 8 oz pkg reduced-fat cream cheese, softened
- 6 Tbsp
- 10 oz cans refrigerated crescent rolls
1Heat oven to 325. Spray a baking sheet lightly w/ cooking spray to prevent sticking. In saucepan over medium heat, slowly cook and stir chicken, onion and garlic until chicken in lightly browned.
2In bowl, combine chicken mix, cream cheese and butter until creamy. Unroll crescent rolls, dividing in 1/2 to make 12 rectangles.
3Place 1 tbsp chicken mix on each rectangle. Fold into balls. Arrange chicken balls on baking sheet. Bake until golden brown, around 12 mins.