A few flavor-packed ingredients improve the traditional chicken salad. The flaky crescent dough wrap makes it outstanding!
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
cups shredded cooked chicken
slices bacon, crisply cooked, crumbled
cup shredded Cheddar cheese (4 oz)
avocado, pitted, peeled and diced
Heat oven to 375°F.
Separate dough from 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls into 16 triangles. On ungreased cookie sheet, arrange 8 triangles in ring with short sides in center. Arrange remaining 8 triangles in gaps to form a complete circle with at least a 2-inch area of dough to place filling on.
In large bowl, stir together 2 cups shredded cooked chicken, 5 slices crumbled, crisply cooked bacon, 1 cup shredded Cheddar cheese, 1 pitted, peeled and diced avocado and 2 tablespoons mayonnaise. Spread chicken mixture evenly around dough ring.
Bring long points of triangles up over filling; tuck ends under.
Bake 15 to 20 minutes or until golden brown and filling is hot. Cut into slices; serve warm.
If you don’t like mayonnaise, use Yoplait® Greek 100 plain yogurt instead.
Shred leftover chicken and freeze it. Then when you want to make this, take out the leftover chicken to thaw.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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