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Chicken N Chilies Crescent Popovers

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Anonymous (not verified)
  Chopped cooked chicken/5 ounce can boned chicken, drained and flaked 1 Cup (16 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese/Cheddar cheese 4 Ounce (From Kraft Weighing Around 1 Cup)
  Canned chopped green chilies 4 Ounce, drained and rinsed
  Canned sliced olives 3 Ounce, drained (Either Green Or Ripe)
  Refrigerated quick crescent dinner rolls 8 Ounce (Pillsbury)
  Margarine/Butter 1 Tablespoon, melted (Parkay)

Heat oven to 375°F.
In medium bowl, combine chicken, sour cream, cheese, green chilies and olives.
Separate dough into 4 rectangles; firmly press perforations to seal.
Press or roll each to 10x5-inch rectangle.
Cut each rectangle in half crosswise, forming 8 squares.
Place each square in ungreased muffin cup, allowing dough to extend over cup.
Spoon 1/4 cup chicken mixture into each cup.
Pull four corners of each square to top center of filling; twist firmly and pinch to seal edges.
Brush with melted margarine.
Bake at 375°F. for 14 to 20 minutes or until golden brown.
Loosen edges; remove from pan.
8 sandwiches.
To reheat, wrap loosely in foil; heat at 350°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.

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