This is something that is so versatile. Don't like chicken? Use
ham. Want to use something other than spinach? Go for it! Change up the
cheese. Whatever your preferences. It's so easy to throw together and
can be used as dinner or served as an appetizer. Don't you just love
food that's interchangeable??
Chicken and Spinach Crescent Wrap
2 8-ounce rolls refrigerated Crescent Rolls
2 cups cheese (cheddar, white cheddar, jack)
2 cups chopped cooked chicken
1 10-ounce package frozen spinach, thawed and drained
1 small onion, diced
1 cup mayonnaise
4 ounces cream cheese – room temp
1 clove garlic
Salt and pepper to taste
Preheat oven to 350 degrees
On a parchment lined rimed cookie sheet, lay Crescent Rolls out flat with wide ends in the middle of the pan. Overlap edges a bit – 8 rolls on each side of the pan. Press dough together to seal where the rolls meet in the middle of the pan.
In a large mixing bowl, combine cheese, chicken, spinach, onion, mayo, cream cheese, garlic and salt and pepper. Mix well.
Place chicken mixture on top of sealed rolls leaving about 1 inch on each end. Turn up the ends of the dough then begin to bring pointed ends of rolls over the top of the chicken mixture, alternating right and left. Make sure ends are sealed.
Beat 1 egg with about 1 tablespoon of water. Brush crescent wrap with egg wash. Chill for about an hour then bake for about 45 minutes or until golden brown.
Allow wrap to stand about 5 minutes before slicing.
Chicken and Spinach Crescent Wrap
2 8-ounce rolls refrigerated Crescent Rolls
2 cups cheese (cheddar, white cheddar, jack)
2 cups chopped cooked chicken
1 10-ounce package frozen spinach, thawed and drained
1 small onion, diced
1 cup mayonnaise
4 ounces cream cheese – room temp
1 clove garlic
Salt and pepper to taste
Preheat oven to 350 degrees
On a parchment lined rimed cookie sheet, lay Crescent Rolls out flat with wide ends in the middle of the pan. Overlap edges a bit – 8 rolls on each side of the pan. Press dough together to seal where the rolls meet in the middle of the pan.
In a large mixing bowl, combine cheese, chicken, spinach, onion, mayo, cream cheese, garlic and salt and pepper. Mix well.
Place chicken mixture on top of sealed rolls leaving about 1 inch on each end. Turn up the ends of the dough then begin to bring pointed ends of rolls over the top of the chicken mixture, alternating right and left. Make sure ends are sealed.
Beat 1 egg with about 1 tablespoon of water. Brush crescent wrap with egg wash. Chill for about an hour then bake for about 45 minutes or until golden brown.
Allow wrap to stand about 5 minutes before slicing.
Here's what you need. Looks like I forgot
the mayo and the garlic in the picture.
Mix the chicken, onion, cheese, cream cheese, mayo, drained spinach, salt, pepper and garlic in a medium sized bowl.
Lay your crescent rolls out on a rimmed baking sheet like this. Press the seam in the middle together.
Add the chicken mixture to the crescent rolls.
Then start folding the side and ends up.
Make sure the ends are sealed.
Then
press the whole thing down a little
bit so its kind of
flat-ish/round-ish. Brush the dough
with an egg wash. Chill for about an
hour or so.
Bake it up then let it sit for about
5 minutes before slicing into it. Yum-o!!!
