Recipe by hepcat1
I'm super addicted to anything chipotle, so I guess I shouldn't be surprised at myself for filling crescent rolls with it! I just had these for lunch and really enjoyed them. I hope you do, too!
Top Review by flower7
These are very nice! My only "issue" was that even though I put a Tbsp (or more) in each crescent, I still had enough left for another 8 crescents (though I'm not complaining too much! :) ) I used light cream cheese, parsley instead of cilantro, and chives for the onions. As I was rolling the crescents, I found that tucking the edges in seemed like it would help keep the filling inside (and none of them leaked, which I was afraid of!) These would make a great appetizer, though it's hard to eat just one (I just ate four as the main part of my dinner LOL) Thanks for sharing!
- 8 ounces cream cheese, softened
- 1 medium chipotle chile in adobo, chopped very finely (from a can with adobo sauce)
- 2 tablespoons finely chopped fresh cilantro
- 2 green onions, thinly sliced or 2 red onions, would also be good
- 1 garlic clove, minced
- 1 (8 ounce) can crescent roll dough
Directions See How It's Made
- Mix together all ingredients for the filling.
- Spoon approximately one tablespoon of filling in the center of the larger side of a crescent roll, and spread out just a bit. Roll up crescent roll beginning with large end, and press any seams together to keep in filling. Repeat with remaining crescent rolls.
- Bake at 375 degrees Farenheit for 11-13 minutes, or until rolls are browned.
- NOTE: A bit of cooked and chopped chicken added to the filling would be great! I had a tiny bit of filling left which I scrambled with eggs for breakfast -- you could also use two cans of crescent rolls and a bit less filling, or make a quesadilla for lunch tomorrow!