1/2 bar of cream cheese
1 tablespoon sliced green onion
2 tablespoons milk
1 tablespoon butter
1/8 teaspoon pepper
2 cups grilled chicken, chopped
1 1/2 cups crushed garlic seasoned croutons
2 pkgs Pillsbury Croissant rolls
Blend cream cheese and butter until smooth.
Add green onion, salt, pepper, milk until well blended.
Fold in chicken.
Spray cookie sheet with Pam cooking spray.
Open croissant rolls and remove one rectangle.
Pinch the perforated seam together until smooth.
Cut the rectangle into two squares.
Spoon cream cheese mixture into center of one of the squares.
Pull the top corners of the square together and pinch the top seam together.
Pull the bottom corners of the square together and pinch the bottom seam together.
Pinch the left and right seams together to form a pocket.
Repeat this process with the other rectangle in the package of croissant, and then with the second package of croissants. You may need to get another cookie sheet.
Brush the tops of each pocket with melted butter.
Sprinkle the tops of each pocket generously with the crushed croutons.
Bake in oven for 20 minutes at 350.
HINT: For faster cooking during the week, prepare the filling ahead of time and keep it in the refrigerator. Does not affect the baking time.