Oh what a fabulous recipe. My 2nd favorite ingredient - cream cheese - wrapped up in my first favorite ingredient - crescent roll dough!
These make great appetizers or entrees.
Choose your cheese mixture of choice. Use reduced fat crescent rolls if desired.
There are many 'versions' of this recipe on the net and I combined my favorite flavors to make these awesome bites.
CHEESEY CHICKEN BACON ROLLUPS
1 - 13 ozs. can chicken breast, drained
(or 2 sm. chicken breasts, cooked and shredded)
6 ozs. cream cheese, softened
(or use 3 ozs. lite cream cheese plus 3 wedges Laughing Cow
vegetable cheese)
1 c. (reduced-fat) cheddar-jack cheese, shredded
1/4 c. diced onion, lightly sauteed, optional
3 - 4 slices bacon, cooked and crumbled
1 - 1 ozs. pkg. dry ranch dressing mix
(more or less to taste)
1 pkg. seamless sheet of crescent roll dough
(or 1 - 8 count (reduced fat) crescent rolls)
Preheat oven to 350. Grease a cookie sheet.
In large mixing bowl combine cream cheese, cheddar cheese, onion, bacon and ranch dressing. Stir in chicken and blend until well combined.
Unroll crescent rolls into one large sheet, pressing seams together to seal.
Spread chicken mixture evenly over the rolls. Begin rolling up from the long side, rolling tightly and being sure to seal edges along the end.
Cut into 12 slices. (Begin by cutting roll in half, then into quarters, then each piece into 3 slices). Place each piece on baking sheet, cut side down.
