Chicken Poofs

Chicken Poofs

recipe image

Mitch Mandel

Yields:

1


serving

Total Time:

0

hours

29

mins

1
c.

reduced-sodium stuffing mix

1 1/2
c.

cooked chicken breast, chopped

1
c.

fat-free sour cream

2


containers (8 rolls in each) reduced-fat crescent rolls

chicken gravy (optional)

  1. Preheat the oven according to the directions on the crescent roll container.
  2. In a medium saucepan, prepare the stuffing mix according to the package instructions. Remove it from the heat and mix in the chicken and sour cream.
  3. On a large nonstick cookie sheet, unroll the crescent rolls. Separate them in pairs and arrange them to form four squares, pinching together the seams as you flatten the dough.
  4. Place approximately 3/4 cup of the stuffing mixture in the center of each square. Pull up the corners and make a pyramid of sorts with the crescent pastry. Pinch together all the seams, so you can’t see any chicken mixture.
  5. Bake for about 14 minutes, or until golden brown. Serve drizzled with hot chicken gravy, if using.

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