Tuesday, March 10, 2015

Chicken Stuffed Crescent Rolls



When Kenny and I got married, we each brought things to our marriage. I brought tons of books, a bunch of holiday decor and student debt. Kenny brought a couch, a media center, and a few kitchen appliances. (One of us might have contributed more useful things than the other...) But my favorite of Kenny's contributions is easily the stockpile of recipes that he was given by his mother. Tonight, we made one of my favorites: Chicken Stuffed Crescent Rolls. If you're interested only in the recipe, feel free to scroll to the bottom. If you'd like some pictures that rival Martha Stewart's sad instagram pics, read-on...



First, preheat the oven to 375 degrees. Cover a cookie sheet with parchment paper or spray the sheet with nonstick spray. Then lay out two packages of crescent dough on the parchment paper. Pair the triangles to form rectangles.


Use your fingertips to flatten out and connect the triangles of dough. 

In a bowl, combine one package of cream cheese, five tbsps of butter, three diced chicken breasts, and two diced sprigs of green onion.


Spoon the mixture onto the crescent dough.


I swear this looks delicious in person. 


Fold the corners over the mixture. Pinch the tips together to close the rolls. Then brush the tops with melted butter. Sprinkle breadcrumbs.


Bake the rolls for 10-15 minutes at 375 degrees.




Ingredients
2 packages of Pillsbury Crescent Roll dough
3-4 cooked, diced chicken breasts
1 package of cream cheese, softened
2 sprigs of green onion
5-6 tbsp butter, softened
1 tbsp melted butter
seasoned breadcrumbs

Directions
1. Preheat the oven to 375 degrees.
2. Cover a cookie sheet with parchment paper or spray the sheet with nonstick spray.
3. Lay out the crescent dough on the parchment paper. Pair the triangles to form rectangles.
4. In a bowl, combine the cream cheese, butter, diced chicken, and diced green onion.
5. Spoon the mixture onto the crescent dough.
6. Fold the corners over the mixture. Pinch the tips together to close the rolls.
7. Brush the tops with melted butter. Sprinkle breadcrumbs.
8. Bake the rolls for 10-15 minutes at 375 degrees.

Makes 8

4 comments:

  1. Omg I love this idea. I'll have to create an alternative since I'm vegetarian, but the concept is spot on.

    :] // ▲ itsCarmen.com ▲

    ReplyDelete
  2. YUM!
    Thanks for sharing!

    XO,
    Drama

    NASTYADRAMA.RU

    ReplyDelete
  3. I have the same recipe! I found it in a magazine many years ago in a segment on ways to use leftover Thanksgiving turkey. It is simply wonderful and I make it a lot. BTW, my alias, Radishlady, is code for Aunt Karen - Ty's sister.

    ReplyDelete
    Replies
    1. It's one of our favorites! Kenny and I are making it tonight, in fact :)

      Delete

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