When my girls were growing they were required to help me prepare dinner or help with the dishes.  You can probably guess which of the two was their preferred task.  My youngest, Cindy, enjoyed cooking so much that she bought her very own cookbook when the ladies of the Powderhorn subdivision produced a cookbook with their favorite recipes.  It always makes me smile when I open the cookbook and see her signature on the inside cover.  Every time I prepare Chicken Roll-ups from that cookbook my husband lets me know it is one of his very favorite meals.      Leftovers taste just as good when heated up in the oven.

6 ounces Philadelphia Cream Cheese

2 tablespoons butter, melted

2 cups diced cooked chicken (I cheat and buy Tyson’s grilled chicken)

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 tablespoon diced onion

1 tablespoon chopped pimento (from a jar)

8 (Original) standard sized Crescent Rolls 

Blend the cream cheese and the butter until smooth.  Add the remaining ingredients except rolls and mix well.  Separate the rolls in to four rectangles. Pinch the seams together to seal.  Stretch out the rectangles as much as possible.  Spoon 1/2 cup of chicken on each rectangle.  Pull all four corners of dough up.  Pinch the seams together to seal.  Place on ungreased cookie sheet.  Brush the tops with extra melted butter.  Bake at 350 degrees for 20-25 minutes.

Next Month:  Bourbon Sweet Potatoes