| CHICKEN DOGS ON A STICK |
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8 servings1 tube (8 ounces) refrigerated crescent dinner rolls (8 rolls) 1 pound boneless, skinless chicken breast halves 3 tablespoons CRISCO Oil * 3/4 cup shredded Romano cheese 1 package (3 ounces) cream cheese, softened 1/4 cup chopped onion 3 tablespoons grated Parmesan cheese 1/4 teaspoon Italian seasoning 1/4 teaspoon pepper 8 frozen treat sticks *Use your favorite Crisco Oil product. Heat oven to 375ºF. Separate dough into triangles. Stretch each triangle into a rectangle about 4 inches long. Rinse chicken; pat dry. Cut into small cubes. Heat oil in medium skillet on high heat. Add chicken. Stir-fry about 3 minutes or until no longer pink in center. Drain. Cool. Combine Romano cheese, cream cheese, onion, Parmesan cheese, Italian seasoning, pepper and chicken in medium bowl. Mix well. Spoon about 1/3 cup filling onto each dough rectangle. Wrap around wooden stick so that one end of stick can be used as a "handle." Press and pinch dough ends to seal. Bake for 15 to 20 minutes or until browned. Cool on rack 5 to 10 minutes before serving. |
