CHICKEN-APPLE CROISSANTS
"Fast foods" are a specialty of mine because I always seem to have drop-in guests. These unique sandwiches can be put together at a moment's notice and taste delicious!-Tobi Breternitz, Bay Port, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Spoon about 1/2 cup onto each croissant; top with lettuce.
Nutrition Facts : Calories 365 calories, Fat 18g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 592mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
CROISSANTS
Provided by Food Network
Time 1h29m
Yield 20 servings
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
- Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
- Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
- Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
- Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
- Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
- After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
- I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
- To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
- Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
CHICKEN-APPLE PIGS-IN-A-BLANKET
It only takes a few small tweaks to turn your favorite pigs-in-a-blanket appetizer into a meal. The whole family can help wrap up chicken sausages and grated cheese into store-bought dough. For an extra touch, sprinkle the cut rolls with poppy seeds before baking.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
- Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
- Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.
CHICKEN CROISSANTS
A friend from work had a dinner party and made these wonderful croissants. The whole group asked for the recipe as we ate these up. These are SO good that you might want to consider doubling as everyone wants seconds!
Provided by soxfan28
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix shredded chicken, cream cheese, celery, and onion.
- When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
- Put chicken mixture into center.
- Bring up each corner and secure together.
- Dip upside down in melted butter.
- Sprinkle with croutons.
- Bake at 350 degrees for 1/2 hour on a cookie sheet.
- Let set 5 minutes before serving.
Nutrition Facts : Calories 593.3, Fat 38.4, SaturatedFat 21.5, Cholesterol 154.1, Sodium 688.8, Carbohydrate 41.9, Fiber 3, Sugar 3.7, Protein 20.4
CHICKEN-APPLE CROISSANTS
Make and share this Chicken-Apple Croissants recipe from Food.com.
Provided by Chef on the coast
Categories Lunch/Snacks
Time 20m
Yield 6-8 sandwiches, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients - except lettuce and rolls.
- Refrigerate for 1 hour.
Nutrition Facts : Calories 551, Fat 37.9, SaturatedFat 9.8, Cholesterol 48.4, Sodium 723.9, Carbohydrate 48.1, Fiber 4.6, Sugar 16.8, Protein 8.7
CHICKEN SALAD WITH APPLES
Mix your fruits and veggies with our tangy Chicken Salad with Apples! Walnuts, celery and apples pack a powerful crunch in this dish. Serve it as a side with mealtime or and serve with a side of bread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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