Recipes Under 400

via food.com (I believe…)

Vegetarian Chicken “Baseballs”

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup shredded carrots 
• 1 package vegan “chicken strips” (such as Morning Star Farms or Boca) 
• 6 ounces light cream cheese
• 6 tablespoons butter
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 1/2 teaspoon minced fresh sage or 1/4 teaspoon dried
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 1/2 teaspoon black pepper
• 1/2 cup dried cherries (optional)
• 1 cup Italian cheese crumbles
• 2 packages low fat refrigerated crescent roll dough
• 2 tablespoons butter, melted 
• 1/3 cup corn flakes, smashed into crumbs

1. Heat oil in large skillet over medium-high heat.
2. Add onions, celery, carrots and chicken strips. Sauté 5 minutes or until heated through.
3. Place cream cheese and butter in large, microwave safe bowl. Heat at medium power until very soft, approximately 1 1/2 minutes.
4. Add vegetable mixture, rosemary, sage, thyme, pepper, dried cherries and cheese crumbles to bowl. Mix well.
5.  Open both crescent dough packages and divide each package into 8 squares. 
6. Place each square on baking sheet. Press lightly along perforations to assure dough stays together
7. Place 1/3 cup chicken mixture into the middle of each square. 
8. Gather the corners of the dough at the top to form a “bundle”. Twist ends together and press edges together to seal.
9. Brush melted butter over each bundle.
10. Sprinkle each with 1 teaspoon corn flakes crumbs.
11. Bake at 350°F approximately 20 minutes or until browned.

Makes 16 servings. Each “baseball” is 220 Calories each.

14g fat (8 saturated) / 16g Carbs (3g sugar) / 9g protein