This is a recipe that I have adapted from the Real Mom Cookbook. I love mushrooms and I love these. I usually saute the rest of the mushrooms from the pack and serve them with dinner. You could probably use canned mushrooms but I prefer to buy fresh ones.
The original recipe also has a sauce that goes with it but my kids don’t like the sauce and prefer to eat with their hands whenever they can. These are also great to make for parties or get-togethers.
- 1 block cream cheese, softened
- 1/4 c. green onion, diced
- 1/3 c. mushrooms, chopped
- 2 T butter, softened
- 1/4 t. garlic salt
- Dash pepper
- 3 to 4 c. chicken, cooked and cubed
- 2 cans crescent rolls
- 1/2 c. butter melted
- Bread crumbs
Preheat oven to 350.
In a large bowl mix together cream cheese, green onions, mushrooms, 2 tablespoons butter, salt, and pepper. Mix in chicken.
Open crescent rolls and separate each triangle. Spoon chicken mixture onto the wide end. Divide chicken mixture evenly on each piece of dough.
Roll up as you would for a crescent roll and press edges together to seal in the mixture and make a pillow.
Dip each pillow in melted butter and roll in breadcrumbs.
Place on a baking sheet. Bake for 15 to 20 minutes or until golden brown.
**This post may contain affiliate links to products and/or services that we use. We may earn a teensy weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission. You can find a full list of our affiliate links HERE.
Have you heard of Norwex yet?