The list of ideas for this one is long…
But, here are a few: Try this with leftover veggies, cheese, or cold cuts from a party tray; leftover meat; pizza sauce and toppings; leftover goulash or mac and cheese… Yum!
Here’s how I did it:
- Cube one chicken breast from a rotisserie chicken
- Dice 10 or so raw asparagus stalks
- Dice 1/4 of a red onion
- Grate a 2″ X 2″ block of sharp cheddar cheese (or use a couple of handfuls of shredded cheese)
You can judge amounts based on the size of these piles vs. my hand.
- Heat a large skillet over medium-high heat (7 out of 10) for about a minute
- Drizzle 1 Tbsp of olive oil into the hot pan, and heat for about a minute more
- Put asparagus and onion in the pan and cook for 3-4 minutes to soften
- Add cubed chicken to the pan
- Spray a cookie sheet with non-stick spray
- Roll out a whole package of crescent roll dough onto the sheet – DO NOT separate
- Pinch the seams together to help them stay closed
- Slice diagonal strips along each long side, about and inch wide and 2 inches long
- Pile on veggie and chicken mixture, then top with cheese
- Starting at one end, bring the dough strips over the filling, alternating sides and being sure to tightly wrap the ends (you don’t want to lose any cheese!)
- Bake according to crescent roll instructions (about 375 degrees F for 10 minutes)
- Enjoy with a salad, or by itself!
Note: Recipe based on this one: http://www.pillsbury.com/recipes/ham-and-swiss-crescent-braid/7ca00a43-2dce-4c69-8cd5-fd9b963b2b6d