It was my usual Wednesday (sleep-over) with the grand kids. They drop book bags, hang coats, and run to the kitchen to see what Blimpy Girl NeeNee has prepared for dinner. This week I made appetizer-size chicken puffs. It’s a take off from another dish I’ve been making for the last 35 years called Chicken Balls. My family has tried to assign the dish a more appropriate name, but we still end up calling them chicken balls. I’ll share that recipe at a later date.
The kids were hesitant about trying the chicken puffs, but within their first bite I knew this recipe was scoring big points. Shredded chicken, cream cheese, cheddar, diced apple and chopped spinach fill each puff. Believe it or not, my grand kids love spinach. I think they were happy to see it served differently. I usually plate it as a salad with ranch dressing.
The recipe is easy and ready to serve in under 30 minutes. It also makes a great hot appetizer. The puffs can be prepared ahead of time and refrigerated until ready to bake.
1 can refrigerator reduced-fat crescent rolls
2 12 ounces cream cheese (OK to use fat-free)
1/2 cup chicken, use the white chicken in a can, drained
1/4 cup shredded apple, no need to remove skin
1/4 cup finely diced mild cheddar (use fat-free to reduce calories)
1/2 finely chopped baby spinach leaves
16 whole baby spinach leaves
Salt & pepper to taste
Combine chopped spinach, cream cheese, cheddar cheese, apple, chicken and seasonings in a medium size mixing bowl. Blend well.
Unroll the crescent rolls and cut each triangle into two triangles. Place a heaping teaspoon of filling and one spinach leaf in the center of each triangle. Roll the dough around the filling.
This recipe makes 16 chicken puffs, each in the neighborhood of 50 calories. Not bad! Six of these little guys can make a meal (at least for me). Add a side salad (fat-free dressing, of course) or vegetable dish to fill in the blanks.
Warning: Chicken puffs hot from the oven can be addictive. You might want to keep count of how many you are popping into your mouth.