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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


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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