Disclosure: This is a post written by me and any opinions expressed are my own. I may or may not have received compensation for my services.
While on Twitter one day, I saw a tweet by a local sweetheart, Rebecca Regnier. It was a recipe for Philly Chicken Puffs. (Make sure you check out her video, she is so funny!) I knew I wanted to make these because who doesn’t love cheese and chicken? It was a fast and easy finger food that the boys would love. My version is only slightly different so check them both out!
(THIS RECIPE HAS BEEN MOVED FROM MY OTHER BLOG. I APOLOGIZE IF SOME OF THE IMAGES NO LONGER SHOW UP)
I do not recommend having left overs of these (as if you would?) While they are “ok” reheated, the crescent rolls lose they crispness and become more like a hot pocket. If you like that then great!
- 10 ounces of Philadelphia Italian Cheese & Herb Cooking Creme Cheese
- 12.5 ounce can of Chicken Chucks in water (used fresh chicken if you like!)
- 1 1/2 cups of Kraft Shredded Cheese(I used Mild Cheddar)
- 1 8 ct package of crescent Rolls
- 1/2 Finely Chopped Onion
- Salt and Pepper to Taste
- Preheat the oven to 375.
- In a large bowl stir the cream cheese, chunks, onion, cheddar cheese, salt and pepper.
- Mix until well combined
- Open and separate your crescent rolls. Use small rolling pin to thin and enlarge the dough.
- Place a good sized spoonful of your chicken mixture in the center of your crescent roll.
- Fold each corner over the chicken and cream cheese being sure that there are no gaps or openings.
- Place your Puffs on an un-greased cookie sheet. (I used foil but it’s not required)
- Bake at 375 for 15 to 20 minutes or until golden brown. (mine were done in 15)
- These bad boys come out piping hot! Let cool for 5 minutes and serve!