Reviewed: Aug. 10, 2009

Very good. I actually got my 7-year old pickey eater to eat them.

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Reviewed: Aug. 4, 2009

I made this recipe last night with some ingredients I had on hand. I used a small package of frozen spinach thawed and squeezed the excess water off. Used skim ricotta cheese, chives and onion cream cheese, mozzarella cheese, parmesan cheese, a package of Lipton’s dried onion mix and 8 oz of fully cooked chopped ham. I didn’t measure anything. I just kind of put it all together and knew what kind of consistency I wanted. I used half of a package of crescent rolls. This made four little popovers to serve two people. I used a round scoop to put the filling in the dough and that worked out well. I enjoyed this because it took less than 15 minutes to put it all together and get it in the oven. I served it with some microwave steam fresh vegetables and it was a nice healthy dinner. Adding spinach to the filling was a great way to get my family to eat more vegetables. We are working on projects in the house this week so we needed something quick and this was perfect. I saved the filling to use another night this week. I believe I had enough filling left over to make about eight more popovers.

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Raggamuffin

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Reviewed: Jul. 23, 2009

I chopped the chicken into bite-size pieces, cooked it with a little sesame oil and minced onion. I also added green chilies to the mixture. The first batch I made w/2 triangles but popovers came out huge, more like a hot pocket. I made the rest of the the batch with 1 triangle and they were plenty big. My husband really liked them, I will make this again. It is a little time consuming.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Jun. 28, 2009

I started making a recipe for these several years ago. My husband, an avid cream cheese hater, even liked these. BIG hit in this family!

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STONYTHORN

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Reviewed: Jun. 10, 2009

YUCK! This was so nasty. I feel like I wasted chicken.

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sbardowell

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Reviewed: May 13, 2009

These were okay. I really thought they were going to be better. I definitely agree with whoever said 6 chicken breasts is too much. I used 2 cans of chicken I had on hand and thought even that was way too much. I actually had to use 2 packs of crescent rolls in order for all the mixture to be used up. I added some garlic salt to the mixture and the taste was okay. I think the 1 tbs. of minced onion was a little overpowering though. I think I'd definitely make these again for something quick, but I'd do a lot of tweaking. I think it would also taste pretty good with maybe chopped ham or some other kind of meat and other spices. Good base recipe though.

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APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: May 10, 2009

Ok first - you do not need six chicken breasts. I used one 6 ounce breast at it was plenty. For those of you who would rather have a more meaty filling, two chicken breats would be more than enough. I really didn't seen the need for piecing two crescents together, so I kept them in triangles and just put a smaller amount of filling in each and rolled them up as you normally would crescents. The filling is way too much for one cane of crescents. I suggest cutting the recipe in half, or using two cans to use up all the filling. These were not particularly flavorful. They pretty much just tasted like a crescent with cream cheese filling. I would suggest if you try making these, add more of whatever seasoning suits you.

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CKARASZ

Cooking Level: Expert

Living In: Wadsworth, Ohio, USA

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Reviewed: May 7, 2009

To add more flavor, I mixed a can of cream of mushroom soup with the cream cheese. Very easy recipe! Thanks.

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staceyleah74

Cooking Level: Intermediate

Home Town: Cape Girardeau, Missouri, USA

Living In: Maricopa, Arizona, USA

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Reviewed: May 5, 2009

I had a little trouble closing the seams so they weren't very "pretty" but they were a hit with the family.

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Rebecca MacNeill

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Reviewed: Jul. 25, 2008

Sorry didn't like these at all! Very bland and too much cream cheese!

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amberdawn183

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Reviewed: Jul. 19, 2008

These are awesome and seem so fancy but are amazingly easy. Thanks for the great recipe!

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merz4

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Reviewed: Jul. 10, 2008

This is a really good recipe. They are pretty rich, but good. Next time I will make these bite-sized so you get the flavor without being over-powering (I liked them enough to eat an entire puff, but my husband thought they were too strong, so only ate a bite or two). Thanks for the idea!

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SARAHKLEE

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

I made appetizers out of this by pressing cresent dough into mini-muffin tins and filling it with the chicken mixture. My guests loved it. I mixed some canned chopped tomatoes with green chilies into half the batch and they loved that too.

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OMOBELLE

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Reviewed: May 24, 2008

I thought this recipe was good. I will definitely make it again. I also tweaked it by simmering the chicken chunks in a garlic teriaki sauce and I added some canned mushroom slices. I didn't have the sesame seeds but I will get some for next time. I like that you can change this up alot.

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michiganer

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Reviewed: Mar. 3, 2008

I really enjoyed this recipe, although I made a few modifications so I could use it as an appetizer! I used 10 oz of chicken and 5 oz of cream cheese, I also separated the rolls into triangles to make for smaller portions. Everyone loved it though and asked for the recipe, thanks so much!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 21, 2008

This is wonderful and the recipe is so flexible. How wrong can you go when cream cheese is involved? After reading other's comments, I realized that I could really play with what I had on hand. After taking the chicken out to cook, I realized that I only had one breast, but I had a package of pre sliced mushrooms that I wanted to use, so I sauteed them with the onion, a little dried basil and garlic powder. I mixed in the cream cheese after so that it would melt, and then after boiling and cubing up the chicken I stirred that in. I put each of the 2 triangles = square into one of each of the four corner muffin tin spots. Baking time was 12 minutes, just like the crescent roll directions stated. I could have added sherry to the saute; next time I'll consider using some seafood-very adabtable and filling. A keeper! Thanks.

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Barbara

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Reviewed: Apr. 27, 2007

I made these because my teenage son LOVES anything in a crescent roll. The recipe has alot of potential, however, I thought they were bland. Too much filling for the amount of crescent rolls called for. I liked the sesame seeds..nice texture, and I added fresh chives from my garden. With some *twicking* this could be a very inventive appetizer. Just needed more zing for me....the kid finished them off!

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Jan. 23, 2007

My family loves this! Very versatile recipe - after making it the first time I got creative. I've added vegies, mushrooms, varied spices, etc. I only use the equivalent of 2-3 chicken breasts, and 1/2 the cream cheese. I have used the canned chicken but prefer to cook and chop the chicken into pieces. Cooking is either boiling or grilling the chicken. Must remember to spread the crescent rolls out into a square or larger rectangle before filling and then stretch the opposite angles over the top. Yes, these are large - they can make the entire meal with vegies in the filling or a side salad.

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LAURAT001

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2006

It was okay - a quick and easy soccer-mom meal. I made a few changes, though. I boiled the chicken and then pulled it apart. I halved the recipe, and this made the perfect proportions for one package of crescent rolls. Doubling the amount of filling for only one package of crescent rolls would have made it so there was not much filling. When I was mixing the filling together, I thought that 3 chicken breasts would make it too dry, so I only added 2. I also substituted one whole shallot for the minced onion, and this made it very flavorful.

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Brynne

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Reviewed: Jul. 24, 2006

YUMMY!!! Everyone wants this recipe! They are so good.

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Brandi Duerler

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