You may remember last year, that I entered a recipe contest for Saucy Mama. They invited me to participate again this year, so I gladly joined in! This time around, the challenge was to come up with a recipe using only five ingredients. Five?! Yowza. I don't consider myself an elaborate or fancy cook, but when I started adding up items, I hit five in a huge, screeching hurry.
This recipe that I came up with is almost embarrassingly easy. It took me less than 15 minutes to put together and pop into the oven! It would be a fantastic item at a brunch (served with champagne and fresh fruit, yummmm), and it's also a great option if you need a quick snack or appetizer for guests. You could use just about any fancy mustard, but the Saucy Mama one I used gives it a great punch of flavor.
Saucy Mama Chicken Salad Crescents
2, 12 oz. tubes of "bigger" size crescent rolls
12.5 oz. can of chicken, drained *
1/3 c. celery, finely chopped (about 1 stalk)
1/3 c. light mayo
2 Tbsp. Saucy Mama Tarragon Lemon mustard
black pepper, to taste
Preheat oven to 350 degrees. Lightly coat a large baking sheet with cooking spray, and set it aside.
Mix chicken, celery, mayo, mustard, and pepper in a medium sized bowl until thoroughly combined. Arrange individual crescent roll sections on your workspace. Using a medium cookie scoop (or about 2 Tbsp.), place chicken mixture at the wide end of each roll. Take the wide edge and tuck it over each chicken salad mound and press lightly to seal the edges. Continue rolling the crescent dough, slightly twisting the ends as you roll, to seal the edges. Place on greased baking sheet and bake for 12-15 minutes, or until golden. Makes approximately 16 crescent rolls.
* Note: You can opt to cook your own chicken breast instead of purchasing canned chicken. Just boil one large chicken breast in water for approximately 10 minutes, or until completely cooked through. Allow to cool and shred with two forks.
Mix chicken salad ingredients in a medium bowl until combined.
Place a small scoop of chicken salad at the
wide end of each crescent roll.
Roll the wide edge over and lightly press to
seal the dough edges together.
Continue rolling, slightly twisting the ends as you roll
to pinch the edges. Place on your prepared baking sheet.