1 scant teaspoon Italian seasoning, crushed, or herbes de Provence
1/4 teaspoon onion powder
1 cup minced cooked chicken
1/4 cup finely chopped celery
1 2-ounce jar pimiento, drained and finely chopped
Salt and freshly ground black pepper, to taste
2 8-ounce cans crescent rolls
1 egg, beaten with 2 teaspoons water, optional
1 teaspoon sesame seeds, optional
Instructions
Heat the oven to 375 F and line baking sheets with parchment paper.
Combine the cream cheese, lemon juice, Italian seasoning, and onion powder in a medium bowl; mix until well blended. Add the minced chicken, celery, and pimiento. Mix to blend the ingredients. Taste and season with salt and pepper.
Separate the dough into 8 rectangles, firmly pressing the perforations together to seal.
Spread the chicken and cream cheese mixture over a rectangle, leaving a 1/2-inch margin on one long edge. roll up, starting with the long edge with cream cheese; press the edges together to seal. Repeat with the remaining filling and rectangles.
Cut each roll into 4 portions.
Place the chicken bites, seam-side down, on the prepared baking sheet.
Bake for 15 to 20 minutes, until golden brown. Serve immediately.