From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken, onion and bell pepper. Saute for 5 minutes or until the chicken is tender and cooked through; drain. Combine the chicken mixture, sour cream, mushroom soup, garlic salt and pepper in a bowl and mix well. Unroll the crescent roll dough. Separate into 12 rectangles and press the perforations to seal. Spoon 2 Tablespoons of the chicken mixture in the center of each rectangle. Sprinkle evenly with mozzarella cheese. Bring the corners of the rectangles together and twist, pinching the seams to seal. Place on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.
SERVES: 6
- 2 Tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped onions
- 1/2 cup chopped bell pepper or celery
- 1/2 cup sour cream
- 2/3 cup cream of mushroom soup
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 3 (8-ounce) cans crescent rolls
- 1 cup shredded mozzarella cheese
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken, onion and bell pepper. Saute for 5 minutes or until the chicken is tender and cooked through; drain. Combine the chicken mixture, sour cream, mushroom soup, garlic salt and pepper in a bowl and mix well. Unroll the crescent roll dough. Separate into 12 rectangles and press the perforations to seal. Spoon 2 Tablespoons of the chicken mixture in the center of each rectangle. Sprinkle evenly with mozzarella cheese. Bring the corners of the rectangles together and twist, pinching the seams to seal. Place on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.
SERVES: 6
