Chicken Puffs

I wanted to post this recipe a couple of weeks ago, but I decided to wait until Super Bowl time, because this really is a great snack for a party!

I first found this recipe the last time the Colts were in the Super Bowl. I'd been invited to a party at the home of some church friends, and I really wanted to take something everyone hadn't eaten before. So I tried this, and it was a hit!

The way the recipe is designed, each puff is very tiny. I've also made this as a main dish for myself...without cutting the rolls in half...and it's good that way, too! These do warm over pretty well - if you have any leftovers, that is.

I made these for a New Year's Eve party this past year, and now I've been asked to bring them to the Super Bowl party on Sunday, so I'm all geared up to make them again! So I'm sharing them with you....enjoy! And go Colts!

The Recipe

4 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 cup shredded cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls

In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold each short side over filling, press sides to seal, and roll up.

Place 1 inch apart on greased baking sheets. Baked at 375 for 12-14 minutes or until golden brown. Serve warm. Makes 32 appetizers.


It just so happens that when I make this on Sunday, I'll have an actual boiled shredded chicken breast to use, because I just made a whole package of chicken for another FABULOUS soon-to-be posted recipe. But most of the time I opt to use a can of of chicken, because it's much easier. I do use the low fat cream cheese and it works just fine.

I soften the cream cheese in the microwave (usually that's the final softening after I've had it sitting out for a while) and dump in the garlic powder.

I add the shredded up chicken and mix it together. Yes that's a knife. I'm weird.

I spread out the rolls one tube at a time on my cutting board (it's only big enough to accommodate one tube at a time) and cut them lengthwise down the middle. You end up with very skinny triangles.

After much experimenting, I've decided it's best to place the meat mixture right in the middle of the fattest part of the dough.

Then I fold the dough over it like this (try to tuck in all the meat so you don't lose any to the baking pan!) and roll it up.

And all rolled up, it looks like this:

As you can see, I wasn't very neat on this batch. But my rows are lined up nicely!

Golden brown delights. :)

Enjoy!! :)