Chicken Puff Pies

6 Tablespoons Fat Free Cream Cheese
2 teaspoons Fat Free Margarine
2 Tablespoons Fat Free Ranch Dressing
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Minced Onion
8 oz. Cooked Skinless Chicken Breast, cubed
1/2 Cup Frozen Pepper Strips, thawed and chopped
1 (8 oz.) Can Reduced Fat Crescent Rolls

Pre-heat oven to 350 degrees.
Blend the cream cheese, margarine, ranch dressing, salt, pepper and minced onion together in a small food processor or by hand until smooth.
Place the chicken, and peppers in a medium bowl and pour the cream cheese mixture over the chicken and stir.
Separate the crescent roll dough into four rectangles and seal perforations. Pat each rectangle out until it's about 5X7 inches. Place each rectangle on a cookie sheet that has been sprayed with non-stick cooking spray.
Spoon 1/2 cup of the chicken mixture into the center of each rectangle.
Pull the corners of each rectangle to the middle overlapping each corner to seal. Be careful not to tear the dough. Bake for 20 minutes or until lightly browned.

Serves: 4
Per Serving: 305 Calories; 10g Fat (31.1% calories from fat); 20g Protein; 30g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 845mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 7 (www.AimeesAdventures.com)