A classic bridal shower gift among my friends is a “Bride’s First Cook Book” recipe compilation based on submissions from all her friends. While this is a beautiful gesture, most of my friends do not cook and are intimidated by recipes with more than 4 ingredients. (Case in point: I just had one friend give me a bag of breadcrumbs from the store because the process of dipping chicken into egg and then breadcrumbs and then pan frying it was too many steps. I let the fact that I make my own bread crumbs remain my own little secret so she would not feel too bad!)
Back to the bridal shower cookbook. Chicken crescent rolls are my classic entry. The ingredient list is short, and the best part of these little guys is that no matter how terrible they look when they go in the oven they come out gorgeous once cooked. Not only that, but if you pair them with a salad or some other fresh veggie, dinner is served in 30 minutes or less.
chicken crescent rolls
1 can Pillsbury crescent rolls
3 oz cream cheese
1 tbs milk
1/4 tsp salt (or to taste)
1 grind of pepper
2 cups cooked chicken breasts, chopped into bite sized pieces
2 tbsp milk
bread crumbs (Italian seasoned or regular)
Preheat oven to 400 degrees.
Combine the ingredients for the filling until chicken is well covered with the cheese mixture.
Lay out the crescent rolls into 4 rectangles. Divide the filling among the four rectangles.
Fold the corners of the rectangles into the middle of the crescent rolls and seal any openings. Brush tops of each rectangle with milk and sprinkle with breadcrumbs.
Bake for 15-20 minutes, or until bottoms are golden brown and crescent roll is completely cooked.
Serve paired with a salad or some other veggie. My hubby and I usually eat one roll each, but a hungry person could easily eat two!