Ingredients
12 oz low fat cream cheese, softened
2-3 tablespoons Louisiana hot sauce or other red pepper sauce (depends on how spicy you like it)
1/3 cup crumbled blue cheese
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8oz each) Pillsbury Place N' Bake refrigerated crescent rounds (16 rounds)
1/3 cup Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese, celery and chicken till well blended. Shape mixture by tablespoonfuls into 32 (1-1/2 inch)balls; place on a lined cookie sheet with waxed paper. Refrigerate for 20 minutes.
Remove crescent rounds from package (make sure they are cold), but do not separate rounds. Cut each roll into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter (rolling out the dough might be easier). Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover
completely.
Dip ball in melted butter, then roll in bread crumbs. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 18-22 minutes or until golden brown. Serve warm.
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