Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
1/2
cup pineapple cream cheese spread (from 8-oz container)
1/2
cup chèvre (goat) cheese (2 oz)
1/8
teaspoon basil leaves
Dash ground thyme
1
can (5 oz) chunk white chicken breast in water, well drained
1/3
cup sliced almonds, chopped
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 375°F. Prepare and bake crescent rounds as directed on can. Remove to cooling rack; cool 5 minutes.
Meanwhile, in medium bowl, beat cream cheese, goat cheese, basil and thyme with electric mixer on low speed until blended. Stir chicken into cream cheese mixture.
With serrated knife, cut each round in half horizontally. Place rounds, cut side up, on cookie sheet. Bake 3 to 5 minutes until just starting to brown and surface is crisp. Cool 5 minutes.
Spread about 1 tablespoonful cream cheese mixture on each round; sprinkle each with 1 teaspoon almonds.
Bake 12 to 15 minutes or until thoroughly heated. Sprinkle appetizers with parsley. Cool 5 minutes. Serve warm.
