Chicken N Chilies Crescent Popovers Recipe
Ingredients
1 cup chopped, cooked chicken or 5-oz. can boned chicken, drained and flaked
1/2 cup dairy sour cream
4 oz. (1 cup) shredded Kraft natural monterey jack or Cheddar cheese
4-oz. can chopped green chilies rinsed and drained
3-oz. can (1/3 cup) sliced green or ripe olives drained
8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 tablespoon Parkay margarine or butter, melted
Directions
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.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.
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.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.
Questions, Comments and Reviews
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