Thursday, April 12, 2012

Pulled BBQ Chicken Crescents

My sister raved about these chicken crescents a while back, and I just had to try them.  When I was boiling the chicken for Chicken Divan one day, I added a few extra pieces to the pot, shredded it, and threw it in the fridge for later that week.  That tiny bit of planning ahead made for a simple, quick, and delicious meal on a busy evening.  The first time I made this, my son ate three whole crescents, leaving five for my husband, daughter, and I to split.  I have since learned to double the recipe and any leftovers go to lunch the next day.

INGREDIENTS:
  • 2 cups shredded chicken 
  • 1/2 cup barbecue sauce
  • 1/2 cup cheese
  • 1 egg, beaten
  • 1 container (8 count) refrigerated crescent dinner rolls
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix barbecue sauce and shredded chicken.
  3. Spread a layer of the chicken mixture over the crescent roll triangle.  Sprinkle lightly with cheese.
  4. Gently and loosely roll the crescent as instructed on the can.
  5. Brush with egg.  Sprinkle the top lightly with cheese.
  6. Bake for 12-15 minutes.

Difficulty: Very easy, especially if you cook the chicken while you are making dinner the night before.
Time: If using cooked chicken, about 10 minutes prep.  If not, add the time it takes to cook the chicken.  Bake time 12-15 minutes.
Source: adapted from Pillsbury.com's Pulled Chicken Crescents


1 comment:

  1. I made these last night and everyone loved these. I will definitely have to double the recipe next time. My kids are SO picky. My daughter asked if we could make again this week.

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