can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
teaspoons chive and onion cream cheese (3 oz from 8-oz container)
quart vegetable oil, for frying
In 4-quart heavy saucepan, heat oil to 325°F. Separate crescent dough into 4 rectangles. Press seams of each rectangle together, then cut in half crosswise. Cut each square in half diagonally. Place 1 teaspoon cream cheese in center of 1 triangle. Fold dough over cheese; press to seal. Tuck top point of triangle down to long side, and pinch other 2 points together. Fry dough in 2 batches, about 3 minutes per batch, turning often, until crescents are nicely browned. Drain on paper towels.