Chicken Twist

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Am I trying to be a foodie blogger??? My family now have a new reason to pick on me. Although the kiddos sure did have fun helping me "set things up" for each picture. Ah well... it's all fun in the kitchen!

This is a by far one of my families FAVORITE meals ever. I've posted the recipe on the site before, but this is step-by-step...

Let's get started with the first step I always tend to ignore or forget when baking.... Preheat the oven to 375.

Ingredients you will need can vary a bit but you will need chicken, cheese, crescent rolls, mayonnaise, mixed vegetables and bell pepper. Obviously I am lacking in peppers around my house. You can use as many or as few peppers as you'd like. It's also fun to mix peppers or choose other colors for other flavors. We love orange peppers around here for their color, crunch and sweet flavor. I always precook my chicken for this. At least once every other week I boil up a few chicken breasts to save time in dinner prep later that week when a recipe calls for cooked chicken. We also like our chicken a bit more shredded in this recipe instead of cubes.

It's a whole lot easier to roll out your crescent rolls right onto the stone or sheet you intend to use. I put a piece of wax paper between the rolling pin and the dough to keep everything from sticking together. As a final tip here I also run a knife down the edges to make them straight. Any excess pieces I cut off the side I put in the middle and squish down with the rolling pin again.

After you roll out the dough, put it in the oven to pre-cook about 8 min. This will keep the center from being all doughy, gooey and generally gross.

While your crust cooks go ahead and mix up your veggies, chicken, cheese, salt and mayonnaise. You can use fresh or frozen veggies. I even use my frozen veggies right from the freezer! 

Also while your crust is baking take the small set of crescent rolls (you can use a large roll instead if you want to), roll them flat and cut strips for the “twists” on top.

After your crust has baked for a bit spread the chicken mix all over it as evenly as possible. This is where I have a lot of peas or pieces of cheese jump ship onto the stone. Grrr…

My twists are not elegant but quick. Basically stretch the dough out a bit and twist it over the whole thing pressing it down a bit on each side to stick. This is the step where you can brush the top with egg whites (or olive oil) and sprinkle with almond slices. I am usually out of almond slices and in too much of a rush to finish this step though.

And there you have it! Chicken wrapped up with a twist! All the yummie goodness that everyone seems to enjoy. Ok, well, they all enjoy it in MY house. 

Chicken Twist
2 cups cooked chicken, chopped or shredded
1 pkg frozen mixed vegetables
1/2 cup bell pepper (orange) chopped
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon salt 
1 8 ounce Pillsbury crescent rolls
1 4 ounce Pillsbury crescent rolls
1 egg white, lightly beaten (whoops!)
2 tablespoons slivered almonds (optional)


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