Instructions:
- Preheat oven to 375ºF. Line a cookie sheet or baking pan with parchment paper.
- Mix together chopped chicken, diced celery, Worcestershire sauce, salt, pepper, mayonnaise, and onion powder.
- Separate crescent rolls into triangles. Cut each triangle in half to form two triangles.
- Place ¼ slice of cheddar cheese on top of the crescent roll, top with a tablespoon scoop of chicken salad, and roll up the crescent roll. Place rolls on cookie sheet. Sprinkle with poppy seeds. Repeat with remaining crescent rolls.
- Bake for 18-20 minutes, or until golden brown.
Notes:
- I use rotisserie chicken for the cooked chopped chicken in this recipe. You can use any cooked chicken that you prefer – chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
- We made some with cheese and some without cheese. The ones with cheese were the clear favorite.
- I make the chicken salad, but these would be super quick and easy with your favorite chicken salad from the grocery store.
- You can add some dried cranberries, cherries, or chopped red grapes to the chicken mixture for a little sweetness. Pecans are also a great addition.
- Can use Pillsbury Reduced-Fat Crescent Rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
- You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
- I find it easier to cut the crescent rolls in half with a pizza cutter.
- I use a small cookie scoop to scoop the filling onto the crescent rolls.
- These bites taste great hot out of the oven or cooled to room temperature.
Ingredients:
2 cups chopped cooked chicken
1 cup diced celery
1 tsp Worcestershire sauce
salt, to taste
¼ tsp pepper
¾ cup mayonnaise
¼ tsp onion powder
3 (8-oz) cans crescent rolls
6 slices cheese, cut into 4 strips
poppy seeds
Instructions:
Preheat oven to 375ºF. Line a cookie sheet or baking pan with parchment paper.
Mix together chopped chicken, diced celery, Worcestershire sauce, salt, pepper, mayonnaise, and onion powder.
Separate crescent rolls into triangles. Cut each triangle in half to form two triangles.
Place ¼ slice of cheddar cheese on top of the crescent roll, top with a tablespoon scoop of chicken salad, and roll up the crescent roll. Place rolls on cookie sheet. Sprinkle with poppy seeds. Repeat with remaining crescent rolls.
Bake for 18-20 minutes, or until golden brown.
Notes:
I use rotisserie chicken for the cooked chopped chicken in this recipe. You can use any cooked chicken that you prefer – chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
We made some with cheese and some without cheese. The ones with cheese were the clear favorite.
I make the chicken salad, but these would be super quick and easy with your favorite chicken salad from the grocery store.
You can add some dried cranberries, cherries, or chopped red grapes to the chicken mixture for a little sweetness. Pecans are also a great addition.
Can use Pillsbury Reduced-Fat Crescent Rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
I find it easier to cut the crescent rolls in half with a pizza cutter.
I use a small cookie scoop to scoop the filling onto the crescent rolls.
These bites taste great hot out of the oven or cooled to room temperature.