I shared these Chicken & Roasted Pepper Cream Cheese Stuffed Crescents just before Christmas over at Mom it Forward.
Roasted Red Pepper & Chicken Cream Cheese Crescents
2 refrigerator tubes of Pillsbury Crescent Rolls
8 oz cream cheese, softened
3/4 cup shredded chicken, cooked (I use a rotisserie chicken)
1/4 cup chopped cilantro
1/4 cup grated Parmesan cheese
1 large red pepper
1 large green pepper
2 tsp minced garlic
1 1/2 tsp cumin
Pinch of crushed red pepper
Salt & pepper to taste
Cut peppers in half and de-seed. Place peppers on a baking sheet face down and broil in the oven for 5 minutes or until peppers are blackened. Remove from oven and place peppers in a zip lock bag until they are completely cooled.
Remove skins and chop peppers finely. In a small bowl combine chopped peppers, Parmesan cheese, cilantro, garlic, salt and pepper, cumin, and pinch of crushed red pepper.
In a separate medium sized bowl (or stand mixer) beat cream cheese until smooth (no lumps). Stir in roasted pepper mixture, then the chicken. Stir until evenly combined. Add a dash of salt and pepper if needed.
Place a spoonful of the chicken and bell pepper mixture at the widest part of each crescent roll, and roll it up tucking the edges in.
Place rolls on a baking sheets lined with parchment and bake at 350 for 8-10 minutes or until golden brown.