Kevin E. Sobotka
Lieutenant - Training Coordinator
Flint-Gresham Fire Department
Flint, Texas
|
High Rise Chicken Bundles |
|
8 oz. pkg. Pepperidge Farm herb stuffing crumbs |
9 oz. shredded cheese ( cheddar varieties are best ) |
| 3 pkgs. crescent rolls ( 8 rolls each ) | 2 tbls. chopped white onions |
| 8 oz. softened cream cheese |
6 tbls. softened margarine |
| also 1 stick melted margarine
( in separate dish ) |
2 & 1/2 tbls. chopped
pimento |
| 1 tbls. chopped red sweet
pepper |
salt , black pepper , cayenne pepper , to taste |
| 3 cups diced
cooked chicken breast ( about 3 or 4 good sized boneless breast halves ) |
|
Instructions:
Mix softened cream cheese, 6 tbls. of the Un-melted (but softened) margarine,
seasonings, chopped onions, pimentos, and red peppers in a large bowl.
Incorporate chopped cooked chicken and shredded cheese.
Keep crescent rolls in fridge until ready to use directly. Separate crescents at
perforations, connect and seal the triangles to make 4 rectangles per package.
Cut rectangles into 3 equal pieces (approx. 2" x 3" each). Put heaping
tbls. of chicken mixture on each piece and roll up into bundle, folding in sides
and smoothing dough to seal all around. Roll each bundle into the 1 stick of
melted margarine , slightly elongating each bundle to 4" or 4 1/2" in
length. Roll bundles into the stuffing crumbs coating well.
Spray a 9" x 13" glass pan with Pam and place each bundle side by side
in the pan. Bake for 45 minutes at 375 degrees on the middle rack of oven. Check
after 45 minutes and put back in oven for another 10 to 15 minutes.
These can be made ahead, cooked and frozen , then reheated in microwave or
toaster oven when ready to eat. ( Makes 36 Bundles ) Enjoy.