Savory Chicken Biscuits

Blend cream cheese with basil, thyme, lemon juice, diced sun-dried tomatoes and sunflower kernels. When smooth, mix in chicken and celery. Mix to the consistency of chicken salad.

Using an ice cream scooper, put one heaping scoop of filling in the middle of each of the crescent roll “triangles.” Fold up the three corners and seal the seams, forming a ball.

Sprinkle the outside of the “chicken balls” with an herb mix (I used Dean & Deluca Fresh Herb, but you can make your own with a combination of thyme, basil, tarragon and chervil.)

Bake in a preheated 375-degree oven for 12 minutes or until brown and not doughy.

Makes a great entree for a light supper with a salad, or a nice, hearty appetizer.