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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Submitted 6/13/05.
Source: Southern Living 1992 Annual Recipes
Submitted By: Jan
Savory Chicken Bites