Creamy Chicken Purses

Hot, flaky and tasty!

I saw this recipe on a Viva advertisement insert on the Food Network Magazine (March 2010 edition). It was submitted by Candace Brady of California. The picture looks scrumptious, and it looks fairly easy to make, so I decided to give it a try. (Not to mention I just happen to have some leftover chicken in the fridge.)

It was delicious. The cream cheese blended well with the chicken, and the pastry was just marvelous - it helped tone down the creaminess of the cheese and the savoriness of the chicken. It's an impressive appetizer for a party.

You need:

• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 1/4 teaspoon salt
• a dash of black pepper
• 2 cups cooked chicken, diced small
• 2 tablespoons chopped green onions
• 1 (8 ounce) tube refrigerated crescent rolls
• 2 tablespoons butter, melted

What to do:

Preheat oven to 350 degrees.

In a bowl, combine the softened cream cheese with milk. Add the chicken and green onions, then adjust the taste by putting salt and pepper. Set aside.

Separate rolls into 4 rectangles and pinch seams together. Spoon a quarter of chicken mixture on each roll. Bring the corners to center and twist to seal. Using your fingers, press any gaps closed. Brush with butter and bake on ungreased cookie sheet for 25 minutes.