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Chicken Crescents (Croissants) – Aunt Becky

  • 2 cups chopped cooked chicken
  • 8 oz cream cheese
  • cheddar cheese
  • chives
  • salt and pepper
  • 2 packages crescent rolls

Mix everything except rolls together. Soften cream cheese by sitting out on counter for a while or in microwave for a little while. Roll mixture into crescents.

You can dip in butter then in bread crumbs if you want.

Bake at 350 degrees for 15-20 minutes

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Cornmeal Crescent Rolls

  • 1 Cup milk
  • 1/4 Cup sugar
  • 1 Tablespoon yeast
  • 1 Tablespoon sugar
  • 3 2/3 Cups flour
  • 1/2 Cup shortening
  • 1 1/2 teaspoons salt
  • 1 Cup shredded cheddar cheese
  • 3 eggs, beaten
  • 3/4 Cup yellow cornmeal

Warm shortening in 1/2 cup milk. Add rest of milk, cool.

Dissolve yeast in 3 Tablespoons warm water with 1 Tablespoon sugar.

Add to milk, 1/4 cup sugar, and salt.

Add beaten eggs.

Add part of flour and cornmeal. Mix till smooth.

Add remaining flour and cheese. This is a soft dough.

Refrigerate overnight.

Divide dough into 3 equal parts, roll each part into a 12 inch circle. Brush with margarine. Cut into 12 wedges with pizza cutter.

Roll from large end toward point. Place on greased cookie sheet. Let rise until double and light.

Bake 350 degrees, 12-17 minutes. Don’t let get too brown.