4-5 triangles/portions cream cheese (I used Laughing Cow ), softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped onion
2 tablespoons milk
1 tablespoon chopped green bell pepper (optional)
Salt, pepper, red chilly powder (according to taste)
1 can (8 oz) refrigerated crescent dough (I used Pillsbury)
1 tablespoon butter, melted
½ cup seasoned croutons, crushed
1)Heat oven to 350°F.
2)In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chopped onion, chopped bell pepper,salt, pepper,red chilly powder (optional), milk; mix well.
3) Unroll dough and firmly press perforations to seal. Cut dough into 8 rectangles.
4)Put about 2 tbsp chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal.
5) Brush the top of each “parcel” with melted butter and sprinkle with crushed croutons.
6) Place on ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown.