I originally posted this recipe in What's for Dinner September 2008.
EASY CHICKEN PUFFS to serve 4
2 cups cooked, diced chicken
8 oz. cream cheese, at room temperature (plain or flavored)
1 tube of 8 refrigerated bake-and-serve crescent rolls
1/4 cup diced onion
1 Tbsp. olive or vegetable oil
4 Tbsp. seasoned dry bread crumbs
4 tsp. butter
Preparation:
Slowly cook onion in oil on stovetop, allowing it to caramelize slightly. Stir onion and cream cheese into diced chicken. Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each. Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough. Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.
Freezing for later use:
Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment. Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.
Baking:
Allow puffs to thaw. Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned. Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs. Return puffs to the oven for remainder of cooking time - 5 or 10 minutes.
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