Tuesday, November 5, 2013

Boursin Chicken Crescents



A few notes about this recipe. I winged it as I went, adding in vegetables that I had on hand. If you do this as well, I would recommend sauteing them first. I find that anything made with crescent dough from a can is best eaten right away. If it sits in the fridge for several days it can get a bit soggy, so plan on eating this fresh.

When I made this, I overfilled my crescents so I ended up with six instead of eight. You might want to have all your crescent rectangles laid out on the counter and add a portion of the filling before you start closing them up to make sure you have enough filling to go around. Or you can do what I do, which is make nutella crescents with the leftover dough.

Boursin Chicken Crescents
Makes 8 servings

  • 1 package (5.2 oz) Boursin garlic & herbs
  • 2 1/2 cups cubed (or shredded) cooked chicken
  • 1/4 cup diced onion (I used a mix of red and yellow)
  • 1/4 cup diced bell peppers (I used a mix of red, yellow and orange) 
  • 1 tbsp. oil for sauteing (Olive oil, canola oil, or whatever you prefer)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons milk
  • 2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 2 tablespoon butter, melted
  • 3/4 cup seasoned croutons, crushed finely (I blitzed the croutons for a few seconds in the food processor)

1. Heat oven to 350°F. Saute the onions and bell peppers with a tablespoon of oil over medium heat for a few minutes, until they are soft.

2. In medium bowl, add cream cheese, chicken, onions, bell peppers, salt, pepper, and milk; mix well.

3. Separate or cut dough into 8 rectangles. (Each tube makes 4 rectangles, so 2 cans is 8 total) If using crescent dough, firmly press perforations to seal. Spoon chicken mixture onto center of each rectangle. (I would guess that it was somewhere in the range of 1/3 cup per rectangle) Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on cookie sheet lined with parchment paper. Brush tops of sandwiches with 2 tablespoon melted butter; sprinkle with crushed croutons.

4. Bake 25 to 30 minutes or until golden brown.

Adapted from Pillsbury.


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