Wednesday, February 6, 2013
BBQ Chicken Rolls
I am pretty sure I've posted about my husband's love for things wrapped in "flaky pastry" as he puts it. Basically if I wrap anything in dough John thinks it's amazing. I had bought a can of crescent rolls with the vision of making spinach rolls but at the last minute changed it to these BBQ chicken rolls. I love BBQ chicken in any form so I knew I'd love these, and sure enough I did. These were incredibly easy and the method is so versatile that you could really wrap anything in the rolls that you want. I plan on trying a few different varieties in the near future... the options are limitless!
Source: Stephanie Cooks Original
1 tsp olive oil
6 ounces chicken
1 can crescent rolls
1- Preheat the oven to 400. Heat the oil in a nonstick skillet. Season the chicken with salt and pepper. Cook until the chicken is browned and cooked through.
2- Dice the chicken and return to the skillet with 2 tbsp BBQ sauce. Heat over a high heat until the chicken is well coated. Remove to a plate and cover.
3- Roll the crescent dough out into four rectangles (2 triangle pieces left together for each). Use your fingers to push the seals shut.
4- Coat each crescent rectangle with BBQ sauce, about 2 tsp per rectangle (or more to taste).
5- Evenly divide the chicken between the four rectangles. Then top with a sprinkling of cheddar and mozzarella cheese.
6- Roll the rectangles up, being careful to prevent the filling from spilling out. Transfer to a baking sheet and bake for about 12 minutes, or until golden brown. Top with chopped cilantro if desired.