My family and I have enjoyed eating Chicken Crescents for years. They are really quite easy to make. As you can see above, I pair it with rice and green beans for dinner ready in less than 30 minutes.
As the name implies, you start with a can of crescent rolls. Normally I use a can of the regular size rolls, but this past week I used the Big & Buttery version.
I had two boneless, skinless chicken breasts that I had boiled the previous day. To “shred” it, I simply placed it in a Ziplock bag, sealed the bag, and then mashed the chicken.
For chicken crescents, you need shredded chicken, cream cheese, a little butter, and salt and pepper to taste.
After the chicken mixture is prepared, roll out two triangles of crescent dough forming a rectangle. Pinch the seams together.
Place a large scoop of chicken mixture on one-half of the dough.
Fold the remaining dough over the chicken mixture and crimp the edges. If you are motivated to make them look nicer, use the back side of the tines of a fork.
Bake for about 15 minutes in an oven that has been preheated to 375 degrees. I prefer to bake my crescents on a baking stone. The bottoms don’t burn as easily and they seem to brown more uniformly.
One thing I like about Pillsbury is their part in Box Top$ for Education. Each one of these babies is worth ten cents. That may not seem like a lot, but it all adds up. Even if you do not have children at school, you can still donate them to a local school. They will appreciate it.
You can often find coupons for Pillsbury products in your local Sunday newspaper, as well as online. You can also sign up at Pillsbury’s website for coupons and special offers.
It’s easy to adapt this recipe for breakfast by substituting cooked sausage in place of chicken.