2 (8-ounce) cans refrigerated crescent rolls
3 cups chopped cooked chicken
4 slices chopped crispy bacon
1 cup shredded cheese, divided (I use colby jack or cheddar)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 T. snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten
3 cups chopped cooked chicken
4 slices chopped crispy bacon
1 cup shredded cheese, divided (I use colby jack or cheddar)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 T. snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten
Combine chicken, bacon, 3/4 cup cheese, mayonnaise, mustard, parsley, & garlic.
(You can make this the day before and keep refrigerated)
Scoop filling onto crescent rolls in desired shape (you can be creative: I plan to post a picture of how to make the wreath or you can also do a braid or ring). * Brush with egg white and sprinkle with remaining cheese.
Bake 25-30 minuets at 375.
Great for a crowd!
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