My friend Sarah, reccomended a recipe on her blog a few weeks ago that looked delish! Her recipe for Chicken Baseballs calls for chicken, cream cheese, dried onion, milk, S&P, and reduced fat crescent rolls.
I also found a similar recipe in one of my favorite Once a month cooking or Freezer cookbooks called Don’t Panic More Dinner’s in the Freezer (page 153) called Savory Chicken Bundles. These are basically the same thing, except the are rolled in crushed up croutons on the outside.
So I decided to try both of them out last night for dinner to see which one I would make for my Once a Month Cooking Group (OAMCG). I made 2 of the Chicken Baseballs and 2 of the Savory Chicken Bundles. My mom happen to conveniently stop over so she got in on the taste testing also.
At first I had a little bit of a problem getting the crescent dough to stick together. I found if you take 2 crescent triangles, seal the dotted edge between them, then fold them in half the long way and smoosh (you could also use a rolling pin) it into a nice little square the dough stuck together better for me. I then measured 1/3 cup of the filling into each center and pulled up the sides into a neat little bundle. Make sure you grease your pan before baking. Then bake at 350 degrees for 30 minutes.
When they came out of the over they both looked good. We tasted a few bites of each one and then both agreed….(drumroll please) the savory chicken bundles had just a little more crunch and flavor than the chicken baseballs (sorry Sarah). The kids loved both of them. And hubby is begging me to make them again.
So I’m off to bulk buy reduced fat crescent rolls! Need to make 3 batches for my cooking group and a couple for our own freezer since these were such a big hit.