Creamy Croissant Chicken Rolls
Creamy Croissant Chicken Rolls are another great recipe that require a few ingredients and tastes delicious. You will find it impossible to eat only one. The rolls are jumbo and have a cream cheese, chicken and green onion filling. For added texture they are topped with crushed butter crackers for added texture. You can serve these as a meal or appetizer. These creamy croissant chicken rolls taste best when warm as the filling should be warm but not easing out before eating.
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Ingredients For Croissant Chicken Rolls
**makes 16 large croissant chicken rolls
- 1 bunch of green onions – rinsed and paper towel dried
- 1 – 8 ounce package of cream cheese – softened to room temperature
- Two cans of refrigerated jumbo/Grands croissant rolls (8 count). If you can’t find jumbo/Grands croissants, this mixture will be enough for 4 regular cans of croissants as well. The regular size work well for parties and family gatherings because it will serve more people.
- 1 – 12.5 ounce can of organic chunk while chicken
- 1 mini package of crushed butter crackers (like Ritz) – about 13 crackers
- 2 Tablespoons of butter
Supplies
- Mini Chopper
- Baking Sheet
- Foil
- Spatula
- Kitchen scissors
- Pastry Brush
Directions For Croissant Chicken Rolls
- Allow cream cheese to get to room temperature. This should take about one hour.
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a mini food processor or food processor, put in the cream cheese with a spatula.
- Drain the juices from the canned chicken and then place the chicken in the food processor.
- Add in the green onion, cut the green onions into smaller pieces with food scissors.
- Pulse blend for 30 seconds at a time until well blended.
- Line the baking sheet with foil.
- Unroll the croissants from the package and place a heaping tablespoon of mixture in the center of the croissant.
- Roll the croissant
- Crush the crackers in the package before opening.
- Brush the top of croissants with butter and then topped with the crushed crackers.
- Bake according to croissant package directions or for 13-15 minutes until tops are lightly browned. Remove from oven but leave on the baking sheet.
- Allow to cool but serve warm.
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