10" dutch oven
4 oz. cream cheese, softened
1 1/2 cups cooked, chopped chicken
1 tube refrigerated crescent rolls
1 cup dry stuffing mix with seasoning, finely crushed (I used Stove Top)
1/4 cup melted butter
Chicken gravy (I used cream of chicken soup thinned with milk)
Mix the chicken and cream cheese until well combined. Unroll the crescent rolls and separate. Flatten out each roll, stretching them just a little bit. Place 2-3 Tbs. of filling on each roll and wrap the pointed end of the roll around to fully enclose the filling. Pinch to seal any gaps. Dip each roll into butter and roll in stuffing crumbs. Bake at 350*, using 12 coals on top and 8 on the bottom, for 20-25 minutes or until golden brown. Serve with gravy.
The Finished Product
These rolls are a staple at our house. Everyone loves them and I always have the ingredients on hand. These are comfort food for us. There are always cheers when they are on the menu. The stuffing mix gives them a nice flavor. These got a little too brown, but they still tasted good. They should have been a nice golden color. We give these a B.