Chicken Crescent Sandwiches Recipe

Hi there, it’s Angela from North Carolina and we are going to make chicken crescent sandwiches today. They’re hot sandwiches and they’re made inside of crescent rolls and they are so delicious. I think you will really love them.

Why You’ll Love This

They’re hot sandwiches and they’re made inside of crescent rolls and they are so delicious. I think you will really love them. They’re not hard to make once you get your stuff ready to prepare. My children beg for this recipe. Everyone that’s ever had it asked to have it again.

Ingredients

• celery
• a can of black olives that I chopped
• an entire bunch of spring onions including the tops
• half of a regular onion that I chopped fine
• cream cheese, probably three ounces, softened
• a little bit of chopped chives
• some parsley
• ranch seasoning
• a dash of pepper
• shredded chicken (I stewed my chicken until it was tender. I cooked a whole bag of frozen organic chicken and I shredded it in my little food chopper.)
• Crescent rolls
• a little bit of melted butter
• breadcrumbs

Instructions

1. Chop your vegetables: celery, a can of black olives, an entire bunch of spring onions including the tops, and half of a regular onion.
2. Add the chopped vegetables to the softened cream cheese.
3. Throw in a little bit of chopped chives.
4. Add some parsley.
5. Throw in a little bit of ranch seasoning.
6. Add just a dash of pepper.
7. Stir up all your flavorings together.
8. Put in some shredded chicken.
9. Open up two pieces of Crescent rolls to form a rectangle.
10. Put the crescent roll rectangle in your pan and pinch together and make sure the rated edges are mashed together.
11. Gently press those edges.
12. Get your chicken and vegetable cream cheese mixture that I flavored up with some spices.
13. Put some of the mixture on top.
14. Flatten it down just a touch.
15. Fold over and pinch.
16. Pinch down to make sure everything is tight.
17. Put a little bit of melted butter over it.
18. Top with breadcrumbs.
19. Bake in an oven at about 330, 335 until you actually see that it’s turned brown.

Cooking Tips

You can put anything you want in this mixture as long as you make sure you have celery. We like crunchy so I use a lot. It’s nice to have your chicken shredded because you’re wanting the chicken to be married up with this wonderful vegetable medley and your cream cheese. It may look dry, but it’s not. Once this cream cheese starts to ooze over everything, it’s just right. You don’t put too much where you can’t close your pocket. I’m squeezing again to make sure that this is all tight because you don’t want any of this good flavor to come out. You can put whatever you want on top. The original recipe from the Magazine in 1983 had you put poppy seed on top. I have put sesame seed on it, but today we’re putting breadcrumbs. I’ve also mixed breadcrumb with Parmesan cheese and put that on top, which is really good too.

Serving Suggestions

Once it’s cooked, we’re going to serve it with wonderful saffron, yellow rice, and use some homemade gravy to pour over the rice and the chicken pocket. These can be eaten cold as well.

My children beg for this recipe. Everyone that’s ever had it asked to have it again. Have a wonderful day.