Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup milk1 teaspoon dill weed1/2 teaspoon salt1/2 teaspoon pepper4 cups cubed cooked chicken1/2 cup finely chopped celery4 green onions with tops, thinly sliced3 tubes (8 ounces each) refrigerated crescent rolls1/4 cup butter, melted1/4 cup seasoned bread crumbs
Preparation
In a large bowl, beat the cream cheese, milk, dill, salt and pepper until blended. Stir in the chicken, celery and onions.
Unroll crescent roll dough and separate into 12 rectangles, four from each tube; place on a greased baking sheet and press the perforations together. Spoon 1/2 cup of chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with bread crumbs.
Bake at 350° for 15-20 minutes or until golden brown.
