• 8 ozs cream cheese, softened (I use fat free)
  • 2 cans of 12 oz. chicken drained or 4 cups cooked chicken shredded
  • 1/2 cup finely chopped green pepper (I have used orange, red or yellow peppers as substitutes when I didn't have green on hand)
  • 1/2 cup finely chopped yellow onion
  • 4 Tbsps margarine, melted (I use reduced fat)
  • 1/4 cup chives
  • 2 Tbsps milk (I use skim milk)
  • 1 Tbsp Parmesan cheese grated
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tubes of refrigerated crescent rolls dough (I use reduced fat crescent roll dough)
  • a little bit of melted margarine
  • small amount of seasoning salt


  • In a bowl, hand mix cream cheese, margarine, milk, salt and pepper until smooth. 
  • Stir in chicken, chives, pepper, onion and parmesan cheese.
  • Unroll each crescent roll dough one at a time and separate into a rectangle. 
  • Each roll of dough will make 4; so you will have 16 bundles when you are done. 
  • Press perforations together. 
  • Spoon approximately 1/3 cup chicken mixture onto center of each rectangle. 
  • Bring edges up to center and pinch to seal or you can also fold points together and "bundle" the chicken mixture up.
  • Brush each bundle with margarine and sprinkle top with seasoning salt.
  • Bake at 350 degrees for approximately 25 minutes or until golden brown.
  • You will need to look at make sure it's not doughy inside.  Sometimes the outside turns brown and the inside isn't quite done yet.  It will be very golden brown.

Special Notes
I have used Grands Flaky Biscuits when I didn't have enough Crescent Rolls on hand.  I flattened the rounds with my hands and then put the chicken mixture in the middle and folded the biscuit over.  I pinched the seals shut and baked the same way.  They come out delicious also.

Nutrition Information

Serving Size: 16 servings
the following is with reduced fat products and also skim milk:
254 calories
25 carbs
11 fat
15 protein

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