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Chicken N Chilies Crescent Popovers Recipe
|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)|
Calories 220 Calories from Fat 125
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 62.1 mg
Sodium 391.9 mg16.3%
Total Carbohydrates 9 g3%
Dietary Fiber 0.55 g2.2%
Sugars 3 g
Protein 11 g22.9%
Vitamin A 8.2% Vitamin C 8.3%
Calcium 19.6% Iron 13.1%
*Based on a 2000 Calorie diet
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.