I don’t like cilantro so I left it out. I thought the filling tasted a little bland so I added some ground pepper, a shake of garlic powder and 3 Tbl Feta cheese. I cut one roll into 10 slices and one into 12 slices, 16 would be to thin. Don't wait for the tops to be golden, check the bottoms after 12 minutes.
They were super good!!!

Jalapeno Chicken Crescent

INGREDIENTS:
4 oz (half of 8-oz package) cream cheese, softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)
2 tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets


DIRECTIONS:
Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.
Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.