Wednesday, February 24, 2010
OK, I admit it: I renamed a recipe. Its more fun my way and while I not so patiently endure the American tundra, sitting at my dinner table imagining I am in the south of France enjoying my dinner and stimulating conversation from my 7 and 5, and 3 year old daughters, and a baby who is suddenly refusing to eat by throwing all food options on the floor.... well you get the picture. So without further ado, here's what's for dinner. A modified Pampered Chef recipe. Now, if you are like me and don't really like to be brave in ingredients or try different flavors together, I ask you to take a deep breath, be brave and just make it the way I write it. I promise you won't regret it.
One can of cooked chicken breast or 2 cups cooked, chopped chicken breast
1 1/4 cups shredded Swiss cheese
1/2 cup sliced celery
1/2 cup dried cranberries
3 Tb chopped fresh parsley (2 Tb dried parsley)
1/2 cup light mayo
2 Tb honey Dijon mustard
1/2 tsp. pepper
1/2 tsp garlic salt
1 egg white lightly beaten
2 pkg. reduced fat crescent rolls
Preheat oven to 375 degrees.
In mixing bowl combine, chicken, 1 cup of cheese, celery, cranberries, parsley, mayo, mustard and black pepper. Mix well.
On pizza pan or round stone take 8 crescent rolls (unfolded) and place on pan with corners touching, pointed outward in a circle. It should look like a big sun. Then take second roll of crescents and place them pointing inward, bottom part of crescent triangle should be lined up with previous triangles so they are touching.
Take an ice cream scoop or spoon and place filling in circle all the way around. Beginning with the last triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling. Continue doing this all the way around.
Brush with egg white. Sprinkle with garlic salt and 1/4 cup Swiss cheese. Bake 25-30 minutes or until golden brown.
As always, you may need to double recipe depending on family size. This served 5 people quite nicely and we had it with a spinach leaf salad.