Our Favorite Recipe
(submitted by: Becky - Cottage Grove, MN)
2 packs cream cheese (3oz) each softened
4 Tbsp butter or margarine, melted and divided
2 Tbsp minced chives
2 Tbsp Milk
1/2 tsp Salt, 1/4 tsp Pepper
4 cups cubed and cooked pheasant
2 tubes (8oz) fridge Crescent rolls
1 cup crushed seasoned stuffing croutons
In a mixing bowl, beat cream cheese, butter, chives, milk, salt and pepper until
smooth. Stir in pheasant. Unrol crescent roll dough and separate into eight
rectangles; press perforations together. Spoon about 1/2 cup pheasant mixture onto
the center of each rectangle. Bring edges up to the center, pinch and seal. Brush
with remaining butter. Sprinkle with crushed croutons, lightly press down.
Transfor to 2 un-greased baking sheets. Cover one baking sheet and freeze until
firm, transfer sqares to a covered container. May be frozen for up to 2 months.
Bake remaining squares at 350 for 20-25 minutes or until golden brown. To use
frozen, thaw in fridge and bake as directed. Yields 8 servings.
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12545 Willow River Rd Greaney, MN 55771