Savory cream cheese chicken puffs

The other day, my daughter and I made a song and dance routine to celebrate making these "chicken balls" (as she calls them) because everyone loves them so much. They're a great way to use up leftover rotisserie chicken. Except they require the use of those scary exploding canisters of dough, which give me the willies. Usually I have Mark open them, but I was on my own this time. I'm grateful they didn't put my eye out.

Savory Cream Cheese Chicken Puffs

Melissa Yoder

2 cups cooked, chopped chicken

1 8 oz. container onion and chive cream cheese, softened

2 cans Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or 2 cans of large croissant dough)

1/2 cup Italian bread crumbs (or dress up plain bread crumbs with 1 Tbl. Italian seasoning)

1/4 cup Parmesan cheese

2 Tbl. melted butter

packet of brown gravy

Filling:

Remove foil seal from container of cream cheese and nuke it in the microwave in 30 second intervals until the cheese is almost melted and can be stirred easily. Scoop it into a bowl with the cooked chicken and combine well.

Dough:

Open your canisters of dough and unroll them onto a large cookie sheet. If you have the croissants, separate all the triangles and spread slightly. If you have the seamless dough, spread to a uniform shape and cut 6 squares out of each sheet. Place 2-3 Tbl. of the chicken-cream cheese mixture onto each piece of dough and pinch the dough closed.

Topping:

Heat 2 Tbl. butter in small bowl until melted. Combine bread crumbs and grated Parmesan cheese in another small bowl. Brush each chicken-filled dough ball with melted butter and roll in bread crumbs. Place on ungreased baking sheet. Bake at 350° for 15-20 minutes. Serve with prepared gravy. Makes one dozen.