Chicken salad stuffed in a crescent roll.
Holy shit does that sound like perfection.
Ooh, tangent alert! Do you know what I did last weekend?
I was sick with the never-ending cold so while Ellie (who was also sick with the never-ending cold) was sleeping, I took my time on Pinterest and looked through every single recipe I have ever pinned.
It was amazing.
And very eye-opening as well.
Apparently, I love carbs and anything wrapped in another ingredient.
I took my time and wrote down or printed any recipe I wanted to try.
So if you see me in three weeks and I look like I ate a grown man?
I even thought about dedicating an entire blog to all things I made on Pinterest!!
What a great idea!!
It’s been done?
Of course, it has.
Back to the recipe…..so I liked the concept of chicken salad wrapped in a crescent roll (see?? food wrapped in another ingredient) and it was good when I first made it but not amazingly good.
Just okay good.
So I decided to try this once again but with a little spin on it.
I added two extra ingredients.
Dijon and cheese.
Because I believe that cheese can solve the world’s problems.
And fancy French mustard is its accomplice.
Chicken Salad Pockets
1- one can of chicken, drained
2- one can of crescent rolls
3- any ingredients you want to add to make your chicken salad. I used mayo, parsley, and Dijon mustard.
4- cheese (not just any cheese, deli American cheese)
Preheat your oven to 375.
Prepare your chicken salad.
I used a can of chicken, a sprinkle of parsley, 2 tsp. of mayo and 1/2 tsp of Dijon mustard. I will add minced onions next time or I think green onions would be even better.
Unroll your crescent roll dough and separate into 8 triangles.
Spoon about a tablespoon of the chicken salad onto the large end of the triangle.
Roll dough over chicken salad.
Do this for all the triangles.
Bake for 12 minutes.
After baking, place a slice of cheese on each triangle (or if you are watching calories, place one slice over two crescents) and bake for 2-3 more minutes or until melted.
This was to die for.
So much so that even my picky four-year-old loved this, as shown in this picture:
Head here for more to die for four-ingredient recipes!