Tuesday, April 24, 2012

Chicken Stuffed Crescent Rolls

'Chicken Stuffed Crescent Rolls'


Stuffed Rolls:

1 package cream cheese, softened (8 oz)
1 can chicken, drained (12 oz)
3 tablespoons sliced green onions
salt and pepper
1 roll of big and flaky crescent rolls
2 tablespoons melted butter
1 1/2 cups panko crumbs


1 can condensed cream of chicken soup (10 oz)
3 tablespoons sour cream
2 tablespoons butter
1 tablespoon milk


1. Heat oven to 350. In a large bowl combine the softened cream cheese, can of chicken and green onions. Sprinkle with salt and pepper; mix thoroughly.

2. Open crescent roll dough and gently pull one triangle of dough from the roll at a time. Spray a rolling pin with cooking spray and roll the triangle out, making it a little larger.

3. Place about 2 tablespoons of chicken mixture into the center of the triangle. Roll it up from the bottom to the top. Press the corners in to secure the chicken filling. Gently shape into a round ball (don't squeeze too hard or the filling will ooze out)

4. Place melted butter in one shallow dish and the panko crumbs into another. Gently roll each crescent ball in the butter, then roll in panko crumbs, covering completely.

5. Line a large cooking sheet with foil and spray with cooking spray. Place each roll on the pan, separated by about an inch (they expand while cooking).

6. Bake for 20 minutes, or until the dough is cooked and a bit crispy and the chicken mixture is heated through.

7. Meanwhile, in a medium sauce pan combine cream of chicken soup, sour cream, butter and milk. Whisk the ingredients together.

8. Heat sauce over medium-high heat, stirring occasionally.

9. Remover crescents from oven and allow to cool for a couple minutes. Serve with cream sauce over top.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife