Leftovers crescent wrap

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)

image1.JPG

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

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