Start with the flakiest crescent dough ever. Wrap it around a creamy chicken and veggie filling. Bake. Voila! You've got dinner.
Bake-Off® Contest 45, 2012
Cheryl Kassin
Sterling Heights, Michigan
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2
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tablespoons butter
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2
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small green onions, finely chopped
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1/2
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cup chopped fresh asparagus
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1/2
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cup sliced fresh sugar snap peas
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1/4
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cup chopped red bell pepper
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1/4
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teaspoon cayenne pepper
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1/4
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teaspoon basil leaves
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1/4
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teaspoon ground sage
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1/8
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teaspoon ground black pepper
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2
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cups finely chopped cooked chicken
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1/2
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cup savory garlic cooking creme (from 10-oz container)
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1/2
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cup shredded Colby-Monterey Jack cheese blend (2 oz)
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1/4
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cup grated Parmesan cheese
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1
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can Pillsbury™ Butter Flake refrigerated crescent dinner rolls
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1/2
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teaspoon sesame seed
Steps
-
1
Heat oven to 350°F. In 3-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add onions; cook and stir 1 minute. Add asparagus, snap peas and bell pepper; cook and stir an additional minute. Stir in cayenne pepper, basil, sage and black pepper. Add chicken, cooking creme, shredded cheese and Parmesan. Cook, stirring constantly, or until thoroughly heated and cheese is melted, 1 to 3 minutes. Remove from heat.
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2
Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough on cookie sheet. Firmly press perforations to seal. Press dough to 14x10-inch rectangle. Spoon chicken mixture down center of rectangle in 4-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold dough strips over filling, pulling gently to overlap slightly in the center.
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3
In small microwavable bowl, microwave remaining 1 tablespoon of butter on High 10 to 15 seconds or until melted. Brush dough with butter; sprinkle with sesame seed.
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4
Bake 15 to 25 minutes or until edges are golden brown and center is light golden brown. Cool on pan 10 minutes. Cut crosswise into slices.
-
1
Heat oven to 350°F. In 3-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add onions; cook and stir 1 minute. Add asparagus, snap peas and bell pepper; cook and stir an additional minute. Stir in cayenne pepper, basil, sage and black pepper. Add chicken, cooking creme, shredded cheese and Parmesan. Cook, stirring constantly, or until thoroughly heated and cheese is melted, 1 to 3 minutes. Remove from heat.
-
2
Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough on cookie sheet. Firmly press perforations to seal. Press dough to 14x10-inch rectangle. Spoon chicken mixture down center of rectangle in 4-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold dough strips over filling, pulling gently to overlap slightly in the center.
-
3
In small microwavable bowl, microwave remaining 1 tablespoon of butter on High 10 to 15 seconds or until melted. Brush dough with butter; sprinkle with sesame seed.
-
4
Bake 15 to 25 minutes or until edges are golden brown and center is light golden brown. Cool on pan 10 minutes. Cut crosswise into slices.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 34%
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- Saturated Fat
- 10g
- 52%
- Trans Fat
- 2 1/2g
- Cholesterol
- 70mg
- 24%
- Sodium
- 650mg
- 27%
- Total Carbohydrate
- 18g
- 6%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 21g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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