Step 1

Mix cream cheese, lemon juice, basil, onion salt, oregano, and thyme.

Step 2

Add the chicken to the cream cheese mixer and mix well.

Step 3

Separate the 2 cans of crescent roll dough into 8 rectangles.

Step 4

Press the perforated edges together to seal the dough.

Step 5

Spread about 1/4 cup of the cream cheese mixture over each dough rectangle.

Step 6

Roll the dough, jellyroll fashion. Cut the roll into 4 pieces.

Step 7

Place onto a baking sheet either lightly greased or lined with a silicone baking mat. Bake at 375 degrees for 12-15 minutes or until golden brown.

Step 8

Serve warm. These do keep well in the fridge for a few days. I haven't ever frozen them but I have a feeling they would freeze just fine.