Chicken and Blue Cheese Bundles

(1)
1 reviews.
  • 35 min prep time
  • 50 min total time
  • 9 ingredients
  • 4 servings

Ingredients

1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
1
cup chopped fresh mushrooms
1/4
cup dry white wine or chicken broth
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon dried thyme leaves
1 3/4
cups chopped deli rotisserie chicken (without skin)
1/4
cup crumbled blue cheese (1 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

  1. 1 Heat oven to 375°F. In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add mushrooms; cook, stirring occasionally, until onions and mushrooms are tender.
  2. 2 Reduce heat to medium-low. Add wine, rosemary and thyme; cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Remove from heat. Stir in chicken and blue cheese.
  3. 3 Separate dough into 4 rectangles; press or roll each into 5-inch square, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each dough square. Bring all 4 corners of dough up over chicken mixture; pinch seams to seal. Place on ungreased cookie sheet.
  4. 4 Bake 11 to 14 minutes or until crust is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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