Grands! Crescent Enchilada-Stuffed Sandwiches

(3)
11 reviews.
  • 15 min prep time
  • 40 min total time
  • 4 ingredients
  • 6 servings

Ingredients

1
can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls
2
cups shredded cooked chicken
1/2
cup Old El Paso™ red enchilada sauce (from 10-oz can)
1
cup shredded Mexican cheese blend (4 oz)

Directions

  1. 1 Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
  2. 2 In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
  3. 3 Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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