Around Christmas, I saw a recipe idea on Pinterest that involved pillsbury crescent rolls, nutella, and I think some cinnamon sugar topping. I bought the ingredients but it never went from "good idea" to an actual item that we ate. I used one can of the pillsbury rolls to make a breakfast casserole on New Year's Eve and last week, realized I should use the other can before they expire. I know that crescent rolls are not super healthy and are filled with some mysterious ingredients but I hate to waste food and I found a way to make dinner that everyone actually liked.
These little chicken bundles were terrific comfort food. It tasted to me almost like the creamed chicken over biscuits that my mom used to make or a little pot pie but the filling wasn't runny. The recipe isn't exact - take it as a basic idea - and I think it's something your kids will actually eat (mine ate about 1/2 of theirs which is pretty good for them). We had a salad and broccoli with them and my husband finished up the girls' plates - I think a good serving would be two bundles per adult because with the regular crescent rolls, they end up smallish.
Like it says below, I divided the filling to make 2 kinds (plainer ones for the kids) but you can make it all the same to make it easier.
Pillsbury Chicken Bundles (makes 4).
1 can pillsbury crescent rolls
1.5 cups cooked chicken (I used a rotisserie chicken)
4 oz. cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 cup parmesan cheese
2 T julienne cut sun dried tomatoes (the kind packed in olive oil)
dried Italian seasoning
Preheat oven to 375 degrees. In a bowl, combine the chicken and cream cheese. Divide the mixture in half. Stir the cheddar cheese into half of the mixture and season to taste. In the other half, add the parmesan, sun dried tomatoes, and season to taste.
Unwrap the pillsbury crescent rolls from the tube and separate them so you have 4 rectangles (instead of 8 triangles). Press the center seam together to make each rectangle one piece of non-perforated dough. Put a small scoop of chicken mixture in the center of each rectangle and bring the edges up to the middle. Pinch together so you have a neat little bundle that won't leak filling all over your oven.
I sprinkled the top with a little ground pepper and additional parmesan cheese. Put the bundles on a foil lined cookie sheet and bake for 15-25 minutes or until nicely browned. Serve warm.