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Monday, November 15, 2010

Alfredo Chicken Roll

Ahhhhhh.........Alfredo Chicken Roll.......brings back was many many years ago....the first Pampered Chef party I ever went to. The demonstrator made something similar, well the only similarities were the crescent rolls, chicken and Anyways, I thought it was good, but I thought I could make something great!! So I came up with this, WORKS!!

3 boneless skinless chicken breasts, chopped
1 cup marinated artichoke hearts, chopped
2 large cloves garlic, grated
3 green onions, chopped
6 mushrooms sliced
1/2 c grated Parmesan cheese
1/2 jar of Alfredo sauce
2 pkgs refrigerated crescent rolls

In a large frying pan cooked chopped chicken breasts. When almost done add in mushrooms and season mixture with salt and pepper. Add in remaining ingredients and stir until mixed well.

Open crescent rolls and separated each roll. On a round pizza pan or baking stone arrange crescent rolls to look like a 'sun' with the point part facing out of the pan and the wide edges over lapping each other on the pan. Press those wide edges together and flatten out to form a nice sized circular base for your chicken mixture. There should be an open center in the middle. Along the inner edge of the crescent roll sun, place your chicken mixture so it forms a circle as well. Now take the pointy edges of the dough and bring over the top of the chicken mixture to tuck into the center. Brush top with 1 beaten egg. Bake at 350 for 20-30 minutes, or until golden brown and crescent roll dough is cooked completely.

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