Thursday, April 29, 2010

Italian Chicken Crescent Rollups

I will set no worthless thing before my eyes.... psalm 101:3a

I had some leftover ricotta and chicken a few weeks ago so I googled a recipe with those ingredients and this was what I found. It is a quick recipe other than cooking the chicken. It was very flavorful and delicious! Derek doesn't typically like a meal that is stuffed in a crescent roll but he even enjoyed this one! (photo is of the 2 Henry dad had just gotten up and has a little bed head going on)

1 can crescent rolls
1.5 C. cooked chicken, shredded
1/4 C. chicken broth (reserve from cooking the chicken)
3 T. fresh onion, minced
1/2 C. ricotta cheese
1 tsp. cayenne red pepper sauce
1 T. fresh basil (or 1 tsp. dried) (Fresh is much better!!)
1/2 tsp. sea salt
1/4 tsp. black pepper

Mix all ingredients from the chicken down. Open the crescent rolls. Spoon mixture into the center of each roll and close the dough around the chicken mixture to seal it. Bake at 375 for 12-17 minutes.

Serves 4

Tips: You can prepare these earlier in the day and cook at dinner time. You can do the dough however you want. I chose to put 2 triangles together to make a rectangle. Then put the mixture in the middle and fold the dough up to seal it on the top. (Kind of looks like a 'hot pocket' pastry or something.) You can also make smaller bite sized pieces to use as an appetizer. Use regular salt if you don't have sea salt. Also if you don't have cayenne red pepper sauce, there is a brand called "frank's" that is good. It gives flavor like tabasco but without the heat.

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