Italian Chicken Crescent Roll-Ups
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://homecooking.about.com/od/chickenrecipes/r/blchicken18.htm
“Stuffed crescent rolls are easy to eat. Leave out the cayenne red pepper sauce for younger kids.”
1 package (can) crescent rolls
1-1/2 cups cooked chicken, shredded
1/4 cup chicken stock (or substitute water)
3 Tablespoons white onion, minced
1/2 cup ricotta cheese
1 teaspoon cayenne red pepper sauce
1 Tablespoon fresh basil, chopped or 1 teaspoon dried
1/4 teaspoon sea salt, to taste
1/4 teaspoon black pepper, to taste
- Preheat oven to 375 degrees F. or as specified on crescent roll package.
- In a medium bowl, combine chicken, stock, onion, ricotta cheese, cayenne, basil, salt, and pepper. Mix thoroughly. Open crescents and separate dough triangles onto cookie sheet. Spoon chicken mixture onto dough in equal portions (approximately 1/4 cup each for full size, 2 Tablespoons for appetizers). Extra filling is great on whole grain crackers as an appetizer.
- Roll dough triangles around chicken filling (large end to small) and space evenly on cookie sheet to promote even browning. Bake according to package directions or until golden.
- Note: For appetizer portions, cut each dough triangle in half lengthwise and fill. This tasty hot appetizer can be made several hours ahead and refrigerated prior to baking.
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