Chicken and Blue Cheese Bundles

1 Ratings

1 Reviews

Kitchen Tested

Prep 35 min
Total 50 min
Ingredients 9
Servings 4

Deli chicken gets dressed up in these stuffed crescent roll squares. MORE+ LESS-

By Pillsbury Kitchens

Updated October 22, 2018

Make with

Pillsbury Crescents

Ingredients

tablespoon butter or margarine

medium onion, chopped (1/2 cup)

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)

can (8 oz) Pillsbury™ refrigerated crescent rolls

Steps

Hide Images

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

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

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

Bake 11 to 14 minutes or until crust is golden brown.

Spoon 1/2 cup chicken mixture onto center of dough square. Bring all 4 corners of dough up over chicken mixture; pinch seams to seal.

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 8g 40% Trans Fat 3 1/2g
Cholesterol: 65mg; 22%
Sodium: 610mg; 25%
Potassium: 260mg; 8%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 5% Sugars 5g
Protein: 23g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;