Our Favorite Recipe

Crescent Pheasant Bundles (submitted by: Becky - Cottage Grove, MN) Ingredients: 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 To prepare: 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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