Preheat oven to 350. On stovetop, blend cream cheese
and butter until smooth. Add salt, pepper, chicken,
onion, and milk, and mix well.
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On an ungreased cookie sheet, unroll crescent roll
dough, separating each tube of dough into 4
rectangles each. Seal the perforations (use you
fingertips to push them together) on each
rectangle. Spoon a few tbsp. of the chicken
mixture onto the center of each rectangle. Fold
over and press the edges together to seal.
Sprinkle tops with breadcrumbs. Jab the top of
each rectangle with fork tines to vent. Bake 10-15
minutes until golden brown.
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