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Crescent Roll Chicken Wellington

ChickenOvenGastro-Pub

Time: 45 minutes

Yield: 6 servings

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About

Crescent Roll Chicken Wellington is the epitome of elegance, with its golden, flaky pastry exterior and tender, savory chicken filling. As you take your first bite, you're transported to a world of culinary bliss, where the buttery layers of puff pastry combine with the juicy chicken, fragrant herbs, and earthy mushrooms to create a symphony of flavors. The layers of pastry, baked to a golden-brown perfection, shatter at the slightest touch, giving way to the decadent filling inside. Whether served as an impressive centerpiece for a dinner party or as a comforting family meal, the Crescent Roll Chicken Wellington is sure to leave everyone at the table feeling satiated, satisfied, and impressed.

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Ingredients

  • 2 cups chicken, cooked and cubed
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup dill pickles, finely chopped
  • 1/3 cup celery, finely chopped
  • 2 (8-ounce) tubes refrigerated crescent rolls
  • 2 teaspoons prepared mustard, divided
  • 1 cup sour cream
  • 2 tablespoons dill pickle juice

Directions

Step 1 -Preheat oven to 350 degrees F.

Step 2 -Line a baking sheet with parchment paper.

Step 3 -In a large bowl, combine the chicken, the spinach, the hard-boiled eggs, the chopped dill pickles, and the celery.

Step 4 -Unroll 1 tube of the crescent dough into 1 long rectangle and press the perforations down to seal.

Step 5 -Spread 1/2 of the mustard over the dough, then top with 1/2 of the chicken mixture to within 1/4-inch of the edges.

Step 6 -Roll the dough up, jelly-roll style, starting with a long side, pinching the seam to seal.

Step 7 -Repeat the process with the remaining crescent dough, the remaining mustard, and the remaining chicken mixture.

Step 8 -Place the filled pastries, seam-side down, on the prepared baking sheet and cut slits in the tops of them.

Step 9 -Bake the pastries until they are golden-brown, about 15-20 minutes.

Step 10 -Combine the sour cream and the pickle juice in a small bowl.

Step 11 -Serve the pastries with the sour cream mixture.

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