Chicken Baseballs is a recipe that I found on the Weight Watchers message boards a while ago. It’s basically a creamy, cheesy chicken filling baked inside a flaky dough. I’ve made them a few times, and they’re very tasty. My method, it seems, is a little different than the one floating around the boards these days. I’m not sure if I changed the recipe or they did, but here’s how I make them.
- 1 package (tube) reduced fat crescent roll dough
- 1 pound (about 2 cups) cooked boneless skinless chicken breasts, cut into 1/2 inch chunks
- 8 ounce block “1/3 less fat than cream cheese” (neufchatel cheese), softened
- 1 cup shredded cheddar cheese
- 1/2 cup low fat sour cream
- salt & pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- 1 tablespoon toasted sesame seeds
1. Preheat the oven to 400 degrees. Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
2. In a large mixing bowl, combine cream cheese, sour cream, salt, pepper, garlic, onion powder, and cumin. Beat with a hand mixer until smooth. Stir in shredded cheese and chopped chicken until combined.
3. Unroll crescent roll dough on prepared baking sheet. Break the roll into four rectangles. Each rectangle will be made up of two intact triangles. Pinch together the seams on each pair. Scoop one quarter of the chicken and cheese mixture onto each rectangle and carefully shape the dough around the filling by pulling each corner to the top. When the filling is completely enclosed, place on the baking sheet seam side down. Repeat with remaining filling and rectangles of dough.
4. Sprinkle each roll with sesame seeds and bake at 400 degrees for 20-25 minutes, or until crescent dough is golden brown.
Note: In case you were wondering, they’re called chicken baseballs because the seam in the crescent roll dough kind of resembles the seams on a baseball. Or so I’m told.