This is another one of my favorite freezer meals that I found when I did freezer cooking every couple of months with a friend. Again, I found it the Quick Cooking magazine which is a subsidiary of Taste of Home (original recipe found here.) I usually pair this with a Cheesy Potato Soup recipe that has been passed down from my mom. I’ll try to get that up for next Friday’s post. When I make the soup, I make a huge pot, and freeze some for another meal.
This is a meal I have taken to people in need–the soup especially is good for older people who need food that is easy on the stomach or for someone who is experiencing illness. I have made the crescent bundles and the soup ahead of time, and taken them on vacation to feed my enormous extended family! (Not really enormous–only 25 when we all are able to go. Okay, that is pretty big!) My children love these hot sandwiches!
- 2 packages (3 ounces each) cream cheese, softened–I often just use 8 ounces
- 4 tablespoons butter, melted, divided–I usually don’t even put the butter on top of the rolls, so I only use 2 tablespoons.
- 2 tablespoons minced chives–I usually don’t use; but I sometimes put in some minced green onions.
- 2 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 cup crushed seasoned stuffing–I do not do this step either!
- In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
- Unroll crescent roll dough and separate into eight rectangles (four for each tube); press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. (Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.–I don’t do this step.)
**Sometimes I make my own crescent roll dough. The crescent rolls can get expensive if you doing quite a few of them; and I make sometimes a double or triple batch of these bundles. I used this recipe last time, and loved it for the crescent bundles. I did not love it just for crescent rolls plain. I thought they were okay–just not great–for rolls. I doubled the recipe, and it almost as easy to do the dough from scratch as to buy crescent rolls–as long as you allow enough time for dough to rise the first time. I did not allow them to rise the second time when they were used for the bundles. I just froze or cooked them immediately after making them. When I used this dough, I just rolled out a big rectangle, took a pizza cutter, and cut the rectangle into squares that would be about the same size of two crescent rolls put together. This was so fast! When I used the cans of crescent rolls, I had to take the triangles out, put two together to make a square, pinch the pieces together, and if it was sticking to my board, I had to lightly flour it. It’s not that hard, but it was remarkably easy to use homemade dough–and much cheaper!
With my double batch of dough and single batch of filling, I had leftover dough. I think if I had done a recipe and another half of the filling(1 1/2), it would have been enough for a double batch of dough, but I didn’t think one dough recipe would have been enough. So we made crescent rolls with the leftover dough.
I baked them right away at 350° for 20-25 minutes or until goldenand we enjoyed some for dinner and then froze the rest. I will just have to reheat them later. I usually just freeze the ones I am not going to eat and then bake them on the day we want to eat them. But my mind went somewhere else for that step! 😉
- Place them in a container and stack them in layers with wax paper between each layer. (I found that I do not have to freeze them on a baking sheet first, but you can if you wish.) The recipe says they may be frozen for up to 2 months.
- To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings.