1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, cooked and finely chopped
1 (8-ounce) package cream cheese, softened
1/2 teaspoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 (2-ounce) jar diced pimento, drained
2 (8-ounce) cans refrigerated crescent dinner rolls
1 large egg, lightly beaten
1 1/2 teaspoons sesame seeds
1. Preheat oven to 375°F.
2. Combine cream cheese, lemon juice, basil, salt, oregano, thyme and pimento. Mix until well blended. Stir in chicken and set aside.
3. Separate crescent dough into 8 rectangles; press perforations to seal.
4. Spread about 1/8 to 1/4 cup cream cheese mixture over each dough rectangle, leaving 1/2-inch margin on one short side and no margin on other sides.
5. Roll dough, jelly roll fashion, starting at the short side with the filling spread to the edge; pinch seams to seal.
6. Brush with egg and sprinkle with sesame seeds.
7. Cut each roll into 5 pieces; place cut side down on lightly greased baking sheet.
8. Bake in preheated 375°F oven 15 minutes or until golden brown.
Yield: 40 pieces.