2 tablespoons butter
1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)
2 boneless, skinless chicken breast halves
2 ounces cream cheese
1 small bunch green onions
1 clove garlic
2-3 button mushrooms
salt and pepper to taste
1 egg, beaten
  • Preheat oven to 375 degrees.
  • In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
  • In a skillet melt butter.
  • Salt and pepper the chicken.
  • Saute chicken 3-4 minutes each side until JUST done.
  • Place 2 crescent rolls side by side and seal seams.
  • Spread with cream cheese mixture.
  • Place chicken breast on top.
  • Coat with another layer of cream cheese mixture.
  • Top with 2 more crescent rolls.
  • Seal edges.
  • Brush with egg wash.
  • Bake 18-20 minutes.

aprons 3
NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.


Oh, yum! My ground beef wellington uses cream instead of cream cheese and doesn’t use the green onions. This sounds delicious! And I always buy the pillsbury. Hey, I’m surprised you don’t make your dough! LOL