Chicken and Spinach Puffs

I liked this combination of chicken and puffs - kind of like a mini-chicken pot pie. I will make it again. The recipe has a ridiculous amount of butter (6 tablespoons) and I can't say that I even tasted it, so I'll cut back on that next time.  Also, there were about 3 extra servings of filling left over (which I froze).  I didn't have chicken breasts, so I used thighs. 

6 servings
17 calculated points

Chenin Blanc

Ingredients

• 2 skinless, boneless chicken breast halves, cubed
• 3 tablespoons chopped onion
• 3 cloves garlic, minced
• 3 cups fresh spinach
• 1½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 6 tablespoons butter, softened
• 3 (10 ounce) cans refrigerated crescent roll dough

Directions

Preheat oven to 325 degrees F (165 degrees C).

Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.

Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.

Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.