I used reduced fat crescents, reduced fat cream cheese, parmesan (1/4 cup), 1 TBSP mayo, diced onion & garlic, and seasoned with parsley, garlic salt, pepper, onion powder, and thyme. You need a lot of seasoning to give the cream cheese any “zip”. I brushed the tops with butter and sprinkled with more grated parmesan and some paprika.

They sure looked pretty and were easy to make (although next time I would just use leftover chicken on hand instead of cooking it specially for this meal).

Worth a try and might become an “occasional” add to our dinner rotation. We really want to try other fillings in crescent roll dough and see what we can come up with!