Recipe

Cajun Berts Chicken Crescent Recipe

Add Step-by-Step Photos	Cajunspices66 / All my dishes 1 year, 9 months ago The author of this recipe 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. I have not made this but have eaten it, and its fantastic!... More Prep:30m Cook:45m Servings:8	Cajunspices
	cajun chicken salsa corn onion

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Fans

cheryilyn

dtour

lycett

Ingredients

3 cans crescent rolls or puff pastry cut in triangle crescent size

1 onion chopped fine

1 cup chopped green onions

1 bell pepper chopped fine

3 - 4 cloves garlic minced fine

1 cup frozen 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 or Cajun Seasoning 1 - 2 cups chopped cooked chicken

1 egg beaten

Directions

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.

Add the sour cream, mixing well.

Add chicken and seasonings. The mixture should not be runny; therefore if needed cook some of the moisture out of the dish.

Heat this thoroughly and then add the shredded cheese. Set aside to cool a little.

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).

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).

Beat an egg and brush the egg over the ring.

Bake at 350 degrees for 30-35 minutes; the crust browns beautifully.

You can also use Mexican seasonings. Also you could make a beef and mushroom filling. The possibilities are endless.

WORK WITH THIS RECIPE, TWEAK TO YOUR LIKING!

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Comments

cheryilyn 1 year, 9 months ago said:
Sounds great

notyourmomma 1 year, 9 months ago said:
Love the versatility, and I'm really that kind of cook too, take a little fo this and a little of that and let's make it work. Yum. Beautiful pic, too.