Bert’s Chicken ‘n Corn ‘n Salsa Crescent
2004-10-15- Course: Breads & Rolls, Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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The author is a great Cajun cook and is always conjuring up recipes. Although, she has more choices, she mixes a lil of this and a lil of that just like our mothers and grandmothers did.
Ingredients
- 3 cans crescent rolls or puff pastry, cut in triangle crescent size
- 1 onion, chopped fine
- 1 bell pepper, chopped fine
- 3 - 4 cloves garlic minced fine
- 1 cup corn
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup cheddar or pepper jack cheese
- salt, black pepper, onion and garlic powder, to taste
- 1 - 2 cups chopped cooked chicken
- 1 egg, beaten
Directions
Step 1
In a medium sauce pan, sauté veggies for about 10-15 minutes, then add the frozen corn & salsa. Cook down a little while longer until all is heated throughout.
Step 2
Add the sour cream, mixing well.
Step 3
Add chicken and seasonings. The mixture should not be runny; therefore if needed cook some of the moisture out of the dish.
Step 4
Heat this thoroughly and then add the shredded cheese. Set aside to cool a little.
Step 5
Arrange your crescent rolls on parchment paper fitted onto a cookie sheet or a pizza pan. You should have the big part of the crescent towards the middle and the point part towards you with an empty circle (hole) in the middle. Author's note - (You should have a hole in middle of pan; the meat mixture goes on the inside of that).
Step 6
Fill the wider part of the pastry with the meat mixture. It will give the appearance of a tunnel. Take your pastry and fold them over the middle; you will have to stretch the pastry so it can cover the ring well or use scraps to fill the holes (see photo).
Step 7
Beat an egg and brush the egg over the ring.
Step 8
Bake at 350 degrees for 30-35 minutes; the crust browns beautifully.
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