Do you have favorite recipes to fall back on? I have a lot of them. I think that’s because my memory isn’t the greatest and sometimes I’ll be at the store and trying to find ingredients to piece together a supper for the family…and I forgot to make a list. Fortunately, there are quite a few recipes that I prepare enough to know by heart.
The recipe for chicken crescent rolls is one of those fallback recipes for me. I thought I surely had already made it or a variation of it for Mystery Lovers’ Kitchen—but after a thorough search, I was surprised to find that I hadn’t! I’m going to make amends right now and share it with y’all. It’s another quick and easy concoction and you can make it a variety of different ways. You could even make smaller amounts or cut them in half and serve these as appetizers.
Chicken Crescent Rolls
6 oz cooked, chopped chicken
4 oz light cream cheese, softened
1/2 cup chopped mushroom
2 T diced green onion
1 pkg crescent rolls (can of 8)
1 T melted butter
3/4 cup seasoned croutons, crushed
Preheat oven to 375 degrees. Combine chopped chicken, chopped mushroom, green onion, and softened cream cheese in a bowl.
Unfold crescent rolls into rectangles. Separate until there are 2 rectangles (perforations pinched together) to form a larger rectangle (there will be 4 rectangles, total). Add a 1/2 cup dollop of the chicken mixture to the center of each of the 4 rectangles.
Pull the dough up over the mixture and pinch the dough closed. Drizzle with melted butter and sprinkle with crushed croutons. Place on a cookie sheet and bake for 12-15 minutes at 375, covering loosely with aluminum foil until the last five minutes.
Feeds 4 (or one teenage boy. Sigh.)
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig