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8 ounces of cream cheese (softened)
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
Combine all ingredients and mix well.
Add
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
Stir celery and cooked chicken into the cream cheese mixture, mixing well
2 cans of crescent rolls (8 ounce cans)
Separate crescent rolls into 8 rectangles. Spread mixture evenly over the
rectangles. Starting at long sides, roll up each one jellyroll fashion and
pinch seams to seal. Slice into one inch pieces. Place seam down on an
ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to
15 minutes.
To use chicken salad, double the amount of chicken used to 2 cups.
This recipe furnished by the innkeepers at
Edwardian Inn.
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