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Chicken Turnovers

If I could have one meal for the rest of my life, it would be chicken turnovers.  This recipe has been a staple in my family’s diet for years and years.  It is now a staple in my sister’s family and I plan on continuing that trend with my own family.  Nate has no problem with this.

When I would come home from college my mom and my sister would ask what I wanted them to cook.  I would say that 90% of the time my answer was chicken turnovers.  It is also my favorite thing to request for my birthday dinner.  I simply can’t get enough of these, but there is a bit of a down side to these heavenly pockets of deliciousness… in no way, shape, or form are they remotely healthy for you.  Sure we have been able to lighten the recipe up over the years, but the problem lies with the fact that it is almost impossible to eat just one.  Or two.  Or five in some *cough*Nate*cough* people’s case.  That being said, I don’t even care.  I will take all of the fat and calories these treats have to offer.  I will just run a few extra miles the next day.  It all cancels out, right?

Chicken Turnovers
Makes about 8 turnovers

Ingredients
2 packages Pillsbury Reduced Fat Crescent Rolls
1 ½ lbs. boneless, skinless chicken breast (cooked and cubed)
1-1½ 8 oz. package Philadelphia 1/3 Less Fat Cream Cheese (softened)

½ cup chopped onion
Pepper to taste

1 tablespoon butter
Melted butter
Seasoning salt
Italian Style Bread Crumbs

Directions
First to cook the chicken, you will boil some water in a large pot.  Add some seasoning salt, place the chicken in the pot, and cover.  Continue cooking the chicken for about 20 minutes.  Once cooked through, remove the chicken and cube.

Preheat the oven at 350 degrees.  Then, in a medium mixing bowl, combine the chicken, cream cheese, butter, pepper, and onion.  Set the mixture aside and then break apart the crescent rolls individually.  Put ½ of the crescent rolls onto a cookie sheet that has been sprayed with Pam (or whatever you use).  Place a dollop or small mound of the mixture onto each crescent roll.

Cover with the other ½ of the individual crescent rolls and pinch the edges together, forming a triangle with each one.  Fold the points to meet at the top.  Next, spread the melted butter over each turnover and sprinkle with the Italian style bread crumbs.

Bake for about 20-25 minutes and serve.

Seriously, these things are like Pringles.

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One comment

  1. Kelly

    I totally copied this recipe into my recipe box. I haven't even tried it yet, but I know it's gunna be good. 🙂
    ~Kelly Straub

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