1 package (8 ounces) Philadelphia Cream Cheese, at room temp
4 scallions, finely chopped, white and green parts
1 jar (2 ounces) chopped pimiento, drained
½ teaspoon lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch garlic powder
Several dashes hot sauce or to taste
2 cans (10 ounce size) premium chunk chicken, drained and finely chopped
2 cans refrigerated crescent seamless dough sheets
1 egg, beaten with 1 tablespoon water (egg wash)
Sesame seeds, poppy seeds to sprinkle on top.
Preheat oven to 375 degrees. Lightly spray a baking sheet with non-stick cooking spray.
Combine cream cheese, scallions, pimiento, lemon juice, salt, pepper, garlic powder and hot sauce and mix until well blended. Stir in chicken.
Open dough and spread cream cheese mixture over each rectangle, leaving 1/2-inch uncovered on opposite long edges. Cut each sheet of dough into 4 rectangles.
Roll up, starting with the long edge which has cream cheese right to the edge; paint bare edge with egg wash to help seal edge.
Brush rolls with egg; sprinkle with sesame seeds, poppy seeds or both. Cut each roll into 4 portions. Place chicken snacks, seam side down, on baking sheet. Bake for 15 to 20 minutes, until golden brown.