Delicious and festive, these Cranberry Chicken Puffs will be a hit, every time!
There are SO many things to do with leftover turkey or chicken. From casseroles to soups to enchiladas to salads, the sky’s the limit with these versatile fowl.
But if you want to make something impressive and fancy, then you need to put these Cranberry Chicken Puffs on the menu.
Let me show you how easy they are to make.
First, you get two cans of crescent rolls. Open the cans and lay out the triangles of dough on a cutting board. (You’ll only be able to fit one can of dough at a time). Arrange the triangles so that two are together, forming a rectangle, Press together the seams in the middle so that there is no split in the dough.
Then you are going to take your chicken salad (made with shredded chicken, mayo, dried cranberries, mozzarella and green onions) and put 1/4 cup in the center of the rectangle.
Now you start folding up the corners of the dough and stretching it so that you completely cover the chicken salad.
Then just place the rolls seam-side down onto an un-greased cookie sheet. (You can use silicone mats or stoneware if desired).
Then if you want to get really fancy, you can put chopped walnuts or pecans on top. (You can also mix them into the chicken salad, but I put them on top just in case people don’t like nuts or are allergic. If you are feeding guests, you may want to make some with and some without nuts, just in case).
Then just bake for 12 minutes at 375 degrees, and voila! Dinner is served!
- 2 cups cooked, shredded chicken
- 1 green onion, sliced
- ½ cup dried cranberries
- ½ cup mozzarella cheese, shredded
- ½ cup mayonnaise
- 2 cans uncooked crescent rolls
- ¼ cup chopped walnuts or pecans (optional)
- Mix together the chicken, green onion, dried cranberries, mozzarella cheese, and mayonnaise.
- Open the cans of crescent rolls and spread the dough out on a cutting board, Separate into rectangles (leave two triangles attached to each other) and press the triangles together in the middle to seal the seam. You should have 8 rectangles of dough.
- Put ¼ cup of the chicken mixture into the center of each rectangle.
- Fold up the corners of the rectangle to cover the chicken mixture, pressing together to seal.
- Place seam-side down onto an un-greased cookie sheet.
- Bake at 375 degrees for 12 minutes, until top is golden brown.
- Note: If using stoneware, your baking time will be longer.
Want some great sides for these Cranberry Chicken Puffs? Try out these!
For more easy dinner ideas, try these: