Chicken N Chilies Crescent Popovers
|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 375Â°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 375Â°F. for 14 to 20 minutes or until golden brown.
Loosen edges; remove from pan.
To reheat, wrap loosely in foil; heat at 350Â°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.