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.
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.
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.
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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