So I took the plunged and picked up some Pillsbury Crescent Rolls during my weekly grocery excursion. And today I decided was the day to finally make an attempt at one of Pinterest’s most Pinned recipes using the crescent rolls.
As I love all things Mexican, it seemed a
natural choice to create a Mexi-Chicken stuffing.
Mexi-Chicken Crescent Rolls
(makes 8 rolls)
1 tube Grands Pillsbury Crescent Rolls
1 Chicken Breast, uncooked
½ cup Spicy Clamato Juice (or Tomato Juice)
2 tbsp. Spicy Salsa
¾ cup Light Mayo
1/3 cup Sharp Cheddar Cheese, fine-grated
1/8 cup Jalapeno Peppers, minced
Salt & Pepper
- Slice your chicken breast into strips.
- Cook the chicken slices in non-stick frying pan (no oil) for 3 minutes each side. Sprinkle ½ tsp. of each – taco seasoning, salt and pepper over the slices.
- When flipping the chicken, add the salsa and juice to the pan. Cook for 2 more minutes.
- Remove chicken from pan, and dice it into very small bite-sized pieces, and let cool.
- Preheat oven to 375*F.
- Mix together mayo, cheese, jalapenos, and cooled chicken pieces in a bowl, add a bit of the cooked salsa/tomato liquid for flavour, about 1 tbsp will do the trick.
- Open and unwrap your crescent rolls. Cut each triangle length-wise to form two, long triangles.
- Place one teaspoon of your chicken mixture on the wider end of each triangle. I like to use my “Martha” gelato scoop for this step.
- Roll up each triangle from wide to narrow end, and place on a cookie sheet with Silpat or sprayed with Pam cooking spray. I sprinkled my crescent rolls with poppy seeds for decoration.
- Bake for 14 minutes. Remove and let cool for 5 minutes. And enjoy!
This made for a very impressive lunch for hubby and I yesterday. I’ll definitely be making these again. Finally I understand what all the fuss was about on Pinterest in regards to these stuffed crescent rolls.
What do you use Pillsbury Crescent Rolls for?
Please feel free to share your Comments below.