Creamy Chicken Purses
- 3 oz. cream cheese, softened
- 2 Tbl. milk
- 1/4 tsp. salt
- Dash black pepper
- 2 cups cooked chicken, diced small
- 2 Tbl. finely chopped scallions
- 1 (8 oz.) tube refrigerated crescent rolls
- 2 Tbl. butter, melted
Preheat oven to 350 degrees. Combine cream cheese with milk. Add salt and pepper and fold in chicken and scallions.
Separate rolls into 4 rectangles and pinch seams together. Spoon a quarter of chicken mixture on each roll. Bring corners to center and twist to seal, pressing any gaps closed. Brush with butter and bake on ungreased cookie sheet for 25 minutes.