The Versatile Crescent Roll
There was one good thing about being an only child for the first 12 years of my life. I got to be the one who cracked open those rolled up packages of refrigerated biscuit or crescent roll dough. There was a certain element of apprehension to the process — rather like breaking a balloon. I knew it was going to be loud, and if I did it wrong it would pop open and sting my fingers. Still, I just couldn’t wait to do it. All these years later, I’d still fight for the right to break open that can, that unlike so many other things, has not changed one iota.
These flaky gems are the basis for so many wonderful recipes from savory to sweet.
Crescent Roll Chicken Pot Pie – Serves 4
6 ounces cooked chicken breast, chopped in 1/2″ pieces (pre-cooked from the deli or leftover from another meal is a time saver here)
1/4 cup mayonnaise
1/4 cup diced celery
1/4 cup diced shallot
1/2 10-ounce package frozen peas and carrots, thawed
2 T snipped fresh parsley
Salt and pepper to taste
1/4 cup dried cranberries (soaked in hot water or orange juice just to cover until plump)
1/2 cup (4 ounces) shredded Swiss cheese
3 T chopped walnuts, coarsely chopped
1/2 package stuffing mix (like Stove Top)
Cranberry sauce – either canned or fresh
1 can Pillsbury Crescent Rolls
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Measure out 1/2 package of the stuffing mix and prepare according to package directions, using one half the liquid. Set aside to cool.
Combine the cooked chicken, mayonnaise, chopped celery, shallots, peas & carrots parsley and drained cranberries in a medium bowl. Season to taste with salt and pepper.
Open the rolls and separate into 8 pieces along the perforations. Lay the pieces on the parchment-paper-lined baking sheet with the pointed ends facing out — like star. The wide ends should come together in the middle, forming a solid base for the ring. Press the dough together in the middle to accomplish this.
Layer the room temperature stuffing is on the center of the ring. Then spoon the filling over the top. Pull each corner to the center to form a ring.
Place the egg in a small bowl or ramekin and beat with a fork until smooth. Using a pastry brush (or your fingers), brush the egg mixture over the dough generously and evenly. This will ensure a beautiful, golden crust.
Bake 25-30 minutes until golden brown. All of the ingredients are pre-cooked so we are just heating and browning. Serve with cranberry sauce as a condiment. Recipe can be doubled.