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Ingredients

2 skinless, boneless chicken breast halves, cubed 3 tablespoons chopped onion 3 cloves garlic, minced 3 cups fresh spinach 1 ½ cups ricotta cheese ½ cup grated Parmesan cheese 6 tablespoons butter, softened 3 (10 ounce) cans refrigerated crescent roll dough

Nutrition Info

364 calories carbohydrate: 28.4 g cholesterol: 28.3 mg fat: 22.1 g fiber: 0.2 g protein: 10.4 g saturatedFat: 8.1 g servingSize: - sodium: 656.3 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter, mix until filling is creamy.
Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough, repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

12 appetizers

These puffs are stuffed with a delicious creamy chicken mixture and baked.