• 4 ounces cream cheese
• 1 tsp garlic powder
• 1/2 cup cooked shredded chicken
• 2 (8 count) cans refrigerator crescent rolls
1. Mix cream cheese, garlic and chicken until well blended.
2. Unroll crescent rolls and cut each triangle into 2 triangles
(when you unroll the crescent rolls, 2 triangles are attached
making a big square, I just cut from there following the
perforation for one cut and made another cut from the other
corners = giving you 4 little triangles)
3. Place 1 tsp of chicken mixture on the center of each triangle
and fold the corners in over the creamy mixture.
4. Place on cookie sheet, lined with aluminum foil and sprayed
with no stick spray. Bake at 375 for 11-14 mins.
Original recipe found at tastykitchen.com
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