Description
A delightful and festive dish, perfect for Easter gatherings, featuring crispy crescent rolls filled with a creamy chicken salad.
Ingredients
Scale
- 14 oz chicken (canned, preferably Swanson)
- 1/2 cup celery
- 1 tbsp onion (finely minced)
- 1/3 cup grapes
- 1/3 cup almonds (slivered or toasted)
- 1/2 cup mayonnaise (preferably Hellmann’s)
- 1 teaspoon Dijon mustard
- 8 crescent rolls (preferably Pillsbury Original)
- 1 bunch fresh parsley
Instructions
- Drain the canned chicken thoroughly and break it apart into bite-sized pieces in a large mixing bowl.
- Finely mince the onion and dice the celery into small pieces, then halve the grapes lengthwise.
- Add mayonnaise and Dijon mustard to the chicken, then fold in celery, onion, grapes, and slivered almonds until evenly combined.
- Preheat your oven to 375°F. Crumple foil into golf ball-sized balls to create hollow centers for the carrot-shaped rolls.
- Unroll the crescent roll dough and separate it into triangles. Wrap 2 triangles around each foil ball, placing them seam-side down on a baking sheet.
- Bake for 12-15 minutes until golden brown and crispy.
- Remove from oven and let the rolls cool for a few minutes before removing foil balls from the center.
- Once cooled to room temperature, spoon the chicken salad mixture generously into the hollow centers of each roll.
- Finely chop fresh parsley and sprinkle over the top of each filled roll as a garnish.
- Serve immediately while still slightly warm and crispy.
Notes
- This dish is best served immediately for optimal texture.
- Feel free to customize the chicken salad by adding your favorite ingredients.
- Use fresh parsley for a vibrant, festive touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg