Prep time: 20 minutes
Cook time: 10 minutes
Makes: 7-8 servings
Ingredients:
- 2 cans crescent rolls
- 8oz cream cheese (softened)
- 1/3 c Japanese Pink Sauce
- 1/8 - 1/4 tsp cayenne pepper (according to how much heat you like)
- 4 boneless skinless chicken breasts, cooked and cubed
- 2 tbs melted butter
- 3 tbs sour cream
- Salt and pepper to taste
Directions:
- Mix cream cheese, sour cream, JPS, butter, salt, and peppers in a bowl. Add cubed chicken and stir.
- Roll out crescent roll dough. Separate the 4 rectangles and seal the perforations. Cut each rectangle in half.
- Place a dollop of the chicken mixture in center of each square. Join the 4 corners together over the chicken mixture and pinch. Seal the seams.
- Bake according to the directions on the can of rolls.
- Serve immediately.
- Voilla MMMMM good
Chicken mixture can be made ahead and refrigerated until ready to stuff and bake.
Any mixture left over can be used for chicken salad sandwiches or as a spread on crackers.
For a large crowd, divide each can of crescent rolls into 16 squares instead of 8 for smaller bite size pockets.