I took two chicken breasts and diced them up. I cooked them in a couple of tablespoons of olive oil.
Following the recipe, I threw in 1/2 cup of minced onion and a couple of cloves of minced garlic. Insert yummy smells here.
While that was cooking up, I took one tablespoon of softened butter, three ounces of softened cream cheese, 1/4 teaspoon of seasoning salt, and a little kosher salt and black pepper.
I mixed in two tablespoons of milk too... and then I added this mixture to the cooked chicken.
So, to be honest, at this point I had my doubts. I mean, this seemed a little... strange. But I forged ahead, mentally recalling the number to the local pizza place just in case.
Now, at this point, the recipe says to put a little dollop of this mixture onto a canned crescent roll. And just... wrap it up.
As if it was so simple.
In order to wrap this thing up neatly, you'd need an equilateral triangle. Refrigerated crescent rolls are most decidedly isosceles. I mean, I was no slouch in Geometry class. Attention was paid. So, like any good student, I tried to manipulate the shape I was working with.
Still not equilateral, but what can you expect? I DIDN'T MAJOR IN SYMMETRY, OK?
I put a little dollop of the mixture into a crescent and folded up the ends...
And then a couple of tablespoons of melted butter were brushed on top.
I baked them at 375 degrees for about 12 minutes. And they were good... really good.
Even my seven-year old, WHO IS INCREDIBLY PICKY ABOUT WHAT HE EATS, ate everything on his plate. The three-year old wouldn't eat it, but he doesn't eat anything that isn't a breakfast food. This is the life I'm living lately. At any rate, there were none left for the next day.
Here's the pin I found the recipe on... see how much prettier hers were? Oh well, repin and enjoy.
Looks delicious. I am a fan of any recipe that doesn't call for my to make my own dough or pastry. Geometry really isn't that important when it comes to eating, right?
ReplyDeleteYours look great. I'll have to try this next time I keep Cate.
ReplyDeleteHers don't look any better than yours, and yours look wonderful. I wonder if you would brush the outsides again with butter just a minute before taking them out of the oven if that would make them shiny. Although they still look pretty spectacular to me. I'd not turn you down if you set one in front of me. :-)
ReplyDeleteooh these look sooooooo good! I'm going to have to give them a try xx Nat
ReplyDeleteHonestly, I like how yours look better than hers! They look like little pockets :)
ReplyDeleteMmmm - looks tasty to me. Pinning :)
ReplyDeleteyours look better than the original pin. I definitely wanna make some. If only there were gluten free crescent rolls.
ReplyDeleteYumm! I have to try these. Thank you for sharing at our
ReplyDeletePinteresting Party!
These look yummy and as long as I didn't tell the hubby and kids that there was onion or garlic in there before they tasted them, I bet they'd love them!
ReplyDeleteOoh yum! If it tastes good, that's all that counts, right? That's my mantra in the kitchen. I keep blindfolds stashed under the dining room table. (Not really. But maybe I should.)
ReplyDeleteI use an egg wash on mine, then sprinkle with sesame seeds or panko bread crumbs for a little crunch. Yours look great by the way.
ReplyDelete