Chicken Jalapeno Rollups


 

 

I attend a weekly get together with a lovely group of ladies and we talk, and nosh and generally enjoy ourselves.   One of the things we do each week is bring a little something to nibble on.  This could be as simple as chips and dip, although Hummus in various forms are always a big hit.  But I wanted to try this recipe and TA DA, I had the perfect venue for it.     So I made a double batch, thinking that I could share it later on, but there were very few leftovers.   Someone called them downright more’ish and I think they were right.

I  this recipe from No Reason Needed, and got lost in her blog, really, I went from one recipe to another before I found this recipe to make.

Chicken Jalapeno Rollups 

 

She does have a bunch more recipes that I want to check out.   And when I do, I’ll tell you all about them.

 

First off, I think this is the first time I’ve ever purchased Pillsbury Crescent roll dough.  Really, it is.  I prefer to make my stuff from scratch.  Well, with the exception of beans, never have gotten the hang of cooking beans without that little hard center.

 

So here it is.   I had some leftover cooked chicken breast in the freezer from making some Pepper Jack Enchilada’s earlier in the week, and decided that they would be perfect for this.  And I always have Jalapeno’s on hand, either frozen or ‘en escabeche’, just cause you never know when you’ll need some.   Wait a minute, I had all this stuff in my fridge and freezer with the exception of the Crescent dough, cool, I was prepared.

 

Chicken Jalapeno Rollups

 

4 oz. cream cheese, room temperature (very important, trust me on this)

1/2 cup chopped, cooked chicken

2-3 tablespoons minced jalapeno’s  (from a jar)(I also added in two or three pieces of the pickled carrot that came with my jalapeno’s en escabeche)

1/4 cup chopped parsley

2 tablespoons chopped green onions (I used two onions)

1 can Pillsbury Crescent Roll Dough

 

Mix together all the ingredients other than the dough.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Then unroll the dough, and pinch together the serrations a little.  I found this was a lot easier to roll out when I actually separated the pieces a little.   You can see where I cut it.

 

Divide the filling into two equal parts, then divide again, if doubling the recipe like I did.  Just makes it a little easier to get even amounts of filling onto the dough.

 Look at the little bits of carrot in there, don’t they look pretty?   Sorry, couldn’t resist a closeup of the filling on the dough.

Spread out the filling a little and then roll them up, lengthwise.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And I did not get a picture of the next process, but I cut each log in half and then in half again, and finally in half again.   This gave me 16 pieces from each of the two pieces of dough that were in the can.  Which if you count them, means you get 32 pieces from each recipe.

Ready to bake.   I love to use parchment paper for baking things like this, so much easier to clean up later on.    And the next time I make these, I will actually refrigerate the logs for a little while to firm up the filling a little, I think it would make it easier to cut and eliminate the slightly drunken look that these unbaked bits of goodies got.    Just saying…

 

And before I forget, you need to bake these in a 375 degree oven for about 15 minutes or until golden brown.   Never hurts to pull one out a little early and taste test either, I mean you do want to make sure they’re done, doncha?

 

 

 

 

I will make something like this again, but you know I was thinking, some nice smoked salmon, a little cream cheese, some dill, might make for a very tasty bite.

 

And you know if I make them that way, you’ll hear about it.

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