Crescent Chicken

Crescent Chicken



This is a recipe I came up with by taking bits and pieces from other recipes on Pinterest.  It was good - Tom really liked it.  Might make a few changes the next time I make it.

1 can Jumbo Crescent rolls (8 rolls)

4 cups shredded chicken

8 oz cream cheese, softened

Salt and pepper

1 can condensed cream of chicken soup

1 can skim milk

Parmesan cheese

Preheat oven to 350. Lightly spray 9 x 13 baking dish with olive oil. 

Mix together the chicken and cream cheese - add salt and pepper to taste.

Separate the crescent rolls.  Slightly flatten one roll.  Place about 1/2 cup of the chicken mixture at the wide end of the triangular roll.  Pull up the sides to cover the mixture ending with the long pointed end.  Make sure the chicken is completely covered by the dough and the dough is pinched together to seal.  Place in casserole. 

Repeat with other 7 crescent rolls.

Mix together the soup and a can full of milk.  Pour around the chicken crescents in the baking dish.  Be careful to not pour over the crescents as it will prevent them from browning and will get the dough soggy.

Sprinkle crescents with Parmesan cheese.

Bake 25- 30 minutes or until crescents are golden brown and sauce is bubbly.

Bake 25 - 30 minutes.



Italian Casserole (or Italian Pie)

Italian Casserole - Quick and Easy

1 lb ground beef
1 medium onion
1 1/2 cup pasta sauce
1 1/2 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1 package reduced fat crescent rolls

Preheat oven to 350.
Brown beef and onions in a skillet until beef is no longer pink.  Add pasta sauce and cook until heated through.

Pour into a deep dish pie plate. 
Mix together 1 cup of cheese and the sour cream.

Spoon onto the meat mixture. I used a small spoon to get small amounts because it was not going to work to spread it on the meat.

Top with the crescent rolls.  I found it is easiest to do two across and then 2 at right angles - then fill in the open areas with the other 4.  I also curl up the tip of the crescent toll so I don't have a big glob of undercooked dough in the center.

It is not necessary to get the crescent rolls covering all the meat and cheese. Sprinkle with the remaining cheese and bake for 20 minutes or until browned.  

Beautiful!  Serving it was a little tricky because the sauce is a little soupy but it was really good and a hit with the family.

Stromboli

Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.

Crescent rolls
Lunch meat
Sliced cheese

Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.

Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.

Remove top sheet of waxed paper.

Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.

Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.

Continue until rolled completely - making sure that dough touches dough at seam.

Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.

Bake 2-3 minutes longer than directions for the crescent rolls.

Slice into 4 sections and enjoy.