Baked Chicken-Salad Bundles

I love chicken salad and croissants ~ this is a great recipe that combines them both but it is baked in the oven.  

I have so many recipes saved on Pinterest and this was one of them {via Quick-and-Easy-Dinner}...I was short on time and wanted to make a warm dinner in a hurry with ingredients I had on hand.  

This fit the bill and was even better than I expected it to be. 

I changed mine up a bit from the original but the recipes are basically the same...also, I only had one tube of crescent rolls so I also used two tubes of dinner rolls. *I separated and flattened each roll, placing a scoop of chicken salad mixture on the bottom, flattening another for the top and then using a fork to 'pinch' the two together in a pie-crust fashion.

Recipe:

8 ounces cream cheese, softened

2-13 ounce cans of chicken drained

2 tablespoons finely chopped onion {I used green onions since I had some fresh ones available}

2 cans of crescent rolls {or dinner rolls or any tube rolls of your choice}

1.  Preheat oven to 375°.

2.  Mix together all of the ingredients with the exception of the rolls.

3.  If using the crescent rolls, open the tube and divide into fourths keeping 2 triangles together for each square.  Pinch the seams closed.  Place a spoonful of the chicken mixture into the center of your squares.  Bring up each corner of the crescent roll to the center and pinch the top four corners together.  If using dinner rolls*, follow the tip above.

4.  Place on a lightly greased baking sheet and bake for 15 to 20 minutes until golden brown.  If using dinner rolls they will be done about 5 minutes sooner than the crescent roll bundles.

Enjoy!

hugs, mb