Savory Chicken Rolls.

I have a confession to make: I have had the hardest time getting inspired in the kitchen lately. Even though the morningsickness is pretty much gone, nothing sounds good to me, & none of the meals I cook myself have tasted good to me. (Anyone else have this problem?)

A few notable exceptions: this barbecue chicken, some stellar alfredo I found here, &…

These.

My good friend Mandy gave me her grandmother’s recipe, & it was so perfect, warm, & comforting — exactly what I was craving that day.

• 1-2 pkgs. refrigerated crescent roll dough (depending on how full you want your crescents to be… I always use 1 & end up with a little extra filling at the end, no matter how full I fill them)
• 3 oz. Neufchatel cheese, softened
• 2 Tbsp. butter, softened
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 1 Tbsp. milk
• 1 Tbsp. (or more, to taste) chopped green onions
• about 1 1/2 cups chopped cooked chicken
• 1-2 Tbsp. melted butter
• Parmesan cheese

1. Preheat oven to 350. Spray a cookie sheet with cooking spray.
2. In a medium bowl, blend cream cheese & butter until smooth. Add salt, pepper, green onions, & milk. Mix well.
3. Mix in chicken.
4. Unroll crescents & separate into triangles. Spoon 1-2 Tbsp. of the chicken mixture onto the center of each triangle, then fold ends in. Pinch to seal.
5. Brush each with a little butter, then sprinkle with parmesan.
6. Bake 20 minutes or until golden brown.

Her grandma — & my mother-in-law, I might add — serve this with a sort of gravy made from cream of chicken soup, but I think the texture is perfect eaten as-is.