Note: To reheat, bake uncovered, at 375 for 4 to six minutes.
- 1 (8 oz.) pkg cream cheese, softened
- 1/2 tsp. lemon juice
- 1/2 tsp. dried basil
- 1/4 tsp.onion salt
- 1/8 tsp. dried oregano
- 1/ tsp. dried thyme
- 1 C. finely chopped cooked chicken
- 1/3 C. finely chopped celery
- 1 (2 oz) jar diced pimento, drained
- 2 (8 oz) pkgs. refrigerated cresent rolls
- 1 large egg, slightly beaten
- 1-1/2 tsp. sesame seeds
Combine first 6 ingredients, mixing until well blended. Stir in chicken, celery and pimento; set aside.
Seperate cresent dough into 8 rectangles; press perforations to seal. Spread about 1/4 cup cream cheese mixture over each dough rectangle, leaving 1/2-inch margin on one long side & no margin on the other sides. Roll dough, jellyroll fashion, starting at long side with filling spread to edge; pinch seams to seal. Brush with egg & sprinkle with seeds. Cut each roll into 5 pieces; place seam side down on lightly greased baking sheets. Bake at 375 degrees for 12 to 15 minutes or until golden brown.
Yeild; 40 appetizers
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Source: Southern Living 1992 Annual Recipes
Submitted By: Jan
Savory Chicken Bites