Chicken Crescent Rolls

Have you all visited eRecipeCards.com yet???


It's a place to see recipes and just as important, a place to store the recipes you always seem to go back to.  This is one of those recipes.  Actually, it has become a favorite of my wife's.  And it has become a staple recipe that we always try to have the ingredients on hand so that we can whip these up for an impromptu snack for guests.



First, credit where credit is due...


I first saw this recipe on the Mystery Lover's Kitchen Blog.  Several months ago, Riley Adams (author of the newly released PERFECT summer reading culinary mystery, Finger Lickin' Dead) posted her version of this recipe.  It's a pretty simple recipe (especially if you have a weekly addiction to those rotisserie chickens that are so cheap and handy to buy).  Takes about 15-20 minutes of cooking time, but only 10 minutes or less of hands on work.  Like I said, it has become our "go-to" snack for drop in guests!


You can visit Riley's original blog post and her version of the recipe by clicking HERE.


After making these at least a half dozen times since I first read the recipe back in March *they are that good), I have made a few changes to make them my own.  But, credit where credit is deserved, the this recipe certainly deserves a big inspired by credit to Riley and the Mystery Lover's Kitchen.


Riley's Chicken Crescent Rolls...

Ingredients
6 oz cooked, chopped chicken
4 oz cream cheese, softened
1/2 cup chopped mushroom 

1/2 cup Red Pepper
2 T diced green onion 

1 TBS "Big Easy in a Jar" Cajun spice mix
1 pkg crescent rolls (can of 8)
2 T melted butter
3/4 cup seasoned Bread Crumbs

Preheat oven to 375 degrees. Combine chopped chicken, chopped mushroom, green onion, red pepper, Cajun spices and softened cream cheese in a Kitchenaid Mixer (or mix by hand).

Unfold crescent rolls.  Add a 1/4 cup dollop of the chicken mixture to the center of each of the 8 triangles.  spread the chicken goo evenly on the triangle and roll up like a "regular" crescent roll.

Line them up on parchment paper or a silicon mat.  Drizzle with melted butter and sprinkle with bread crumbs. Place on a cookie sheet and bake for 12-15 minutes at 375, covering loosely with aluminum foil until the last five minutes.

And I mean GOOOOOOD and not just a little bit good!  Really good... Company worthy good.  Actually, I lobbied for these to be included in the wedding of the century rehearsal dinner I helped cater, they are that good.  


I made a pretty big presentation change in these from Riley's original recipe.  She leaves her crescent roll dough pieces flat and then wraps the edges around the dollop of chicken goo.  By mixing the chicken goo in a Kitchenaid mixer, it helps to break up the chicken into a more spreadable goo.  That makes the folding into crescent roll shapes easier.  If you leave the chicken in larger chunks, Riley's folding method works better.

So... Do you have a favorite dish... Something you "go to" on those occasions when something tasty and fast needs to be whipped up???

Come to eRecipeCards.com, create an account and share your favorite recipe with the world!  And once you have a favorite, you can add that recipe to your own personal eRecipeBox to easily find again when you think you want to recreate the dish!

eRecipeCards.com is in "Beta Test" mode.  Consider this an invitation to be a part of the adventure from day one.  There will be improvements coming this week, with the final version on line within the week.

Currently the only "serious" issue is with the photo editor.  You need to submit a square format 250X250 pixel image.  But in just a few days, you will be able to submit a larger rectangle image and be able to edit at the eRecipeCards site.

A small hastle to resize and crop yourself right now, but worth the effort to be in on the adventure from day one!

And oh yeah, if you like this recipe, you will indeed find it at eRecipeCards.com.  A perfect recipe to start your eRecipeBox of favorites from around the blog world!




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