Leftover Chicken? Awesome Chicken & Broccoli Pastries
Chicken and Broccoli Pastries - Tried & True
Makes 16 servings
2 cups chopped cooked chicken
2 cups chopped broccoli, fresh or frozen
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 1/2 cups shredded cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
salt and pepper to taste
minced garlic to taste, optional
2 (8ounces, 8 count) packages refrigerated crescent rolls
Directions: In a large bowl, combine the chicken, broccoli, onions, bell peppers, cheese, mayonnaise, mustard, salt, paper and garlic. Mix together. Preheat oven to 400 degrees.
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of the rolls will look like a fluted tube cake.
Bake in preheated 400 degree oven for 25 to 30 minutes, or until rolls are golden brown.