2-3 cooked and shredded chicken breasts 1 package cream cheese (I use the 1/3 less fat kind) 1-2 carrots chopped very fine 1/2 onion chopped 1-2 celery sticks chopped 1 T olive oil 1 t paprika 1 t garlic powder 2 t parsley 1/2 t thyme salt and pepper to taste 2-3 packages reduced fat crescent rolls
1/4 c butter 1/2 c bread crumbs 1/4 c shaky Parmesan cheese
Chop all veggies very finely. (I like to use my handy chopper). Cook veggies in tablespoon of olive oil until crisp-tender. Mix chicken, cream cheese, spices, and cooked veggie together. Scoop tablespoon amount of chicken mixture onto the widest part of the triangular crescent roll. Fold longest side over all and then pinch the sides together to seal the filling in completely, or at least try to cover the filling as best as possible. Turn the roll over so the smooth side is up and all the corners are now on the bottom. Brush with melted butter and roll in bread crumbs and Parmesan. This is easy to double or triple if you are serving the masses!
Bake at 350 for 15-20 minutes.
TIP!!! Use you kitchen aid mixer to shred the chicken for you. Using the paddle attachment, just throw all ingredients in there, whole chicken breasts and all, and your kitchen aid will shred it beautifully. It really works!