I have made these Delicious Puffs that are, by the way (BTW), True to their name! PUFF and they were GONE!!!
Had some leftover Rotisserie Chicken, frozen spinach and cream cheese. These make great Lunch or a Snack. For my son, I just made: chicken and cheddar cheese combo. You can make 4 Large Puffs with the following recipe.
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Chicken and Spinach Puffs!
Cook time
Total time
These make great Lunch or a Snack.
Author: Crafty Cooking by Anna
Serves: 4 pies
Ingredients
- Finely chopped cooked chicken, about 2 Cups
- 8 oz. Cream cheese (Used a combination of Chive and Regular, since I didn't have enough Chive whipped cream cheese)
- 1 Can Crescent Rolls (Prefer "Butter Flake")
- 10-ounce package Frozen chopped spinach
- egg/milk for brushing
- sesame seeds (optional)
Instructions
- First, Thaw the frozen spinach. Choose the Method that works best for you.
- Method 1: In microwave according to package directions.
- Method 2: Running under warm water.
- Method 3: On the stovetop boiling with a bit of water for couple of minutes.
- Drain spinach, squeezing the excess liquid from it.
- In the bowl: mix chicken, cream cheese and the drained spinach. Season to taste with salt and pepper.
- Open the crescent rolls can. On the floured surface unroll the dough. Pinch together two triangles to make a square. Use a bit of water to seal it. I usually stretch the dough using the rolling pin since I try to reduce the calories, I stretch so I have strong enough dough to hold in the filling, instead of a Thick crust, which is a lot more calories. Add as much filling as you like in the center of your square. Bring the corners to the center (see picture) and wet the edges to seal.
- Place parchment paper on a cookie sheet. Brush the puffs with a mix of egg and milk, sprinkle with sesame seeds. Leave some room between you puffs.
- Bake in the Preheat 375F oven until golden brown for 15 - 20 min, time depends on the size of your puffs and your oven. Electric ovens bake evenly, you might need to adjust the time for gas ovens.
