>Comletely Unhealthy Meal of the Week: Chick’n Baseballs
>People have been raving about Chick’n baseballs for a while, and I was intrigued, so I veganized the recipe. In my very humble opinion, it was mediocre. Too salty, too garlicky, not enough flavour.
Next time I make them, I will add spinach, fresh basil, and perhaps some bell pepper (or jalepeno for a bite!)
Here is the recipe as I made it last night:
3 oz ff or low-fat cream cheese (I used Tofutti Better Than Cream Cheese)
2 tsp low-fat margarine (I used Earth Balance)
1/4 tsp salt (Next time, I will either halve this, or cut it out completely)
1 tsp garlic (I used dried, powdered garlic, perhaps this is why I found it too garlicky?, next time, I will mince one small garlic clove)
2 T skim milk (I was out of “milk” so I just used water)
2 T chopped onion (I was also out of onion, so I used dried onion flakes)
2 C cubed, cooked chicken (I don’t remember the brand I used – I found it at Savemart – Seasoned Chick’n Strips)
1 8 oz can reduced-fat crescent rolls
In a blender or by hand, combine cream cheese, margarine, salt, garlic, milk and onion until creamy and smooth. Pour over chick’n and mix well. Separate crescents into four rectangles and seal perforations. Split chicken mixture among them. Pull opposite corners of dough together and seal edges. Place on an ungreased cookie sheet and bake at 350* for 15-20 minutes.