INGREDIENTS
| 4 | oz (half of 8-oz package) cream cheese, softened |
| 1/2 | cup chopped cooked chicken |
| 1/4 | cup chopped fresh cilantro |
| 2 | to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar) |
| 2 | tablespoons finely chopped green onions (2 medium) |
| 1/8 | teaspoon salt |
| 1 | can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet |
DIRECTIONS
| 1. | Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. |
| 2. | If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. |
| 3. | Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. |
| 4. | Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. |
| 5. | Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm. |
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