From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.”
Ingredients
- 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
- 1 cup shredded cooked chicken breast
- 4 ounces fat-free cream cheese
- 1/4 cup reduced-fat ranch salad dressing
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup finely chopped sweet red pepper
- 2 green onions, finely chopped
- 2 tablespoons Louisiana-style hot sauce
Directions
- Preheat oven to 375°. Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
- Cut each into eight slices; place cut side down on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Refrigerate leftovers.
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