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8 oz. cream cheese (softened)
1/2 t. lemon juice
1/2 t. dried basil
1/4 t. onion salt
1/8 t. dried thyme
2 oz. pimiento, drained & chopped very fine
Combine all ingredients and mix well.
ADD:
1 cup cooked chicken, chopped fine
1/3 cup celery, chopped fine
Stir celery & cooked chicken into the cream cheese mixture. Mix well.
2 cans of crescent rolls (8 oz. cans)
Seperate rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll style and pinch seams to seal. Slice into one inch pieces. Place seam down on a lightly greased baking sheet. Bake at 375 (preheated) for 12-15 minutes.
GOOD!
1/2 t. lemon juice
1/2 t. dried basil
1/4 t. onion salt
1/8 t. dried thyme
2 oz. pimiento, drained & chopped very fine
Combine all ingredients and mix well.
ADD:
1 cup cooked chicken, chopped fine
1/3 cup celery, chopped fine
Stir celery & cooked chicken into the cream cheese mixture. Mix well.
2 cans of crescent rolls (8 oz. cans)
Seperate rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll style and pinch seams to seal. Slice into one inch pieces. Place seam down on a lightly greased baking sheet. Bake at 375 (preheated) for 12-15 minutes.
GOOD!