Chicken Crescent Rolls Recipe 455

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended. Combine chicken, cheese and peppers in large bowl. Add mayo mixture; mix lightly.
• Unroll crescent dough on baking sheet sprayed with cooking spray; firmly press perforations and seams together to form 12x8-inch rectangle. Spread chicken mixture onto dough to within 2 inches of edges. Use kitchen shears or sharp knife to make cuts, 1 inch apart, on long sides of dough to within 1/2 inch of filling. Pull strips up over filling, crisscrossing dough in center.
• Bake 28 to 32 min. or until golden brown.

Steps:

• Preheat oven to 375°. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing and wing sauce. Cook and stir over low heat until cheeses are melted, about 5 minutes. Remove from the heat., Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tablespoon chicken mixture in the center of each triangle; sprinkle with 1 teaspoon blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Place on ungreased baking sheets., Bake until golden brown, 15-20 minutes. Serve warm.

Steps:

• 1. Cook how you like. I either put a little salt, pepper, onion and garlic powder. Then I cook in a frying pan with a little olive oil. You can also use a rotisserie chicken pulled off bone and skin removed. Remove and dice.
• 2. Mix 1/2 cup mozzarella cheese with the chicken in a bowl. Set aside.
• 3. Separate and unroll the crescent rolls.
• 4. Place chicken and cheese mixture on the large end of a separated crescent roll.
• 5. Then roll the dough to form a crescent.
• 6. Once rolled, place in a 9 x 13 dish. Continue until all rolls are completed.
• 7. Heat soup, milk and the remaining cheese in a saucepan.
• 8. When warm pour soup mix over the chicken rolls.
• 9. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly.
• 10. NOTE: You can also make this into one roll. Here are the directions: 1. Cook chicken and dice. Mix 1/2 cup mozzarella cheese with chicken in the bowl; set aside. 2. Separate and unroll the crescent rolls and place side by side in a 9x13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log). 3. Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. You can double the recipe and put both loaves in the 9x13 pan.

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.