1 package (8 ounces) PHILADELPHIA Cream Cheese (softened)
4 tablespoons butter, melted, divided
2 tablespoons green onions
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned chicken stuffing
In a large bowl beat the cream cheese, 2 Tbl butter, green onions, milk, salt and pepper.
Open and unroll a tube of crescent rolls. Don't separate them.
Pinch the diagonal seems shut, creating four rectangles.
Spoon 1/8 of the filling on to each rectangle.
Take the opposite corners and twist them together at the center of the bundle. Repeat with the other corners. Do this for all eight bundles.
Put the bundles on a baking sheet. Brush with remaining butter.
Top with a handful of dry, seasoned, stuffing. You can also use croutons if you don't have stuffing. Press down gently to make sure they are secured on the bundle. Put baking sheet in freezer. Once frozen, place in labeled Ziploc bag.
To bake, let bundles thaw overnight or during the day. Bake at 350 degrees for 20-25 minutes, until crescent roll is cooked completely.