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Break out the refrigerated crescent rolls and knock their socks off with this Cheesy Chicken Crescent Roll recipe. This crescent roll recipe is super easy.
Ingredients:
1/2 cup Kraft Real Mayo Mayonnaise
2 Tbsp. Grey Poupon Dijon Mustard
3 Tbsp. chopped fresh parsley
2 cups chopped cooked chicken
1-1/2 cups Kraft Shredded Cheddar Cheese
1/4 cup chopped red peppers
1 can (8 oz.) refrigerated crescent dinner rolls
Directions:
1. Heat oven to 350 degrees F.
2. Mix first three ingredients until blended. Combine chicken, cheese and peppers in large bowl. Add mayo mixture; mix lightly.
3. Unroll crescent dough on baking sheet sprayed with cooking spray; firmly press perforations and seams together to form 12×8-inch rectangle. Spread chicken mixture onto dough to within 2 inches of edges. Use kitchen shears or sharp knife to make cuts, 1 inch apart, on long sides of dough to within 1/2 inch of filling. Pull strips up over filling, crisscrossing dough in center.
4. Bake 28 to 32 min. or until golden brown.
Kitchen Tips: Save 90 calories and 10g of total fat, including 3g of sat fat, per serving by preparing with Kraft Light Mayo Reduced Fat Mayonnaise, Kraft 2% Milk Shredded Cheddar Cheese and refrigerated reduced-fat crescent dinner rolls.
Serving Suggestion: Pair this entree with smart sides, such as steamed broccoli and a side salad tossed with your favorite Kraft Lite Dressing.
Make Ahead: The chicken mixture can be prepared in advance. Store in refrigerator up to 24 hours before using as directed.