I LOVE fresh and seasonal food - organic even (not even sure why...). This, however, is none of those, and I LOVE it. It's the perfect mix of down-home cooking with a dose of vegetables added to make you feel slightly less guilty. So, next time you have some extra processed crescent roll dough lying around :), whip this up for you family, they will all love it. Guaranteed.
Preheat oven to 350 degrees.
8 ounces cream cheese, softened
½ cup sour cream
Mix with hand mixer until smooth.
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 green onions, finely diced
1/2 c. finely chopped mushrooms (optional)
1 c. fresh spinach leaves, chopped
3 chicken breasts, cooked and diced (around 3 cups)
Stir together until incorporated.
Take:2 (8 ounce) cans flaky crescent rolls (I've used Pillsbury and store brand and both work fine)
3 TBS. melted butter
1 c. panko bread crumbs
1/2 tsp. Italian seasoning (optional)
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Using crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square (I use a fork to press them together). Seal the perforations well so your filling doesn't spill out while baking. Spoon about 3 tablespoons of chicken mixture in the center of each square. Take opposing corners of the rectangle, and swirl together at the top. Repeat with other corners, including the sides and edges up into the twirled dough to form a "pillow".
Dip each pillow in melted butter on both sides. Roll in panko crumbs on both sides. Shake excess crumbs off. Place chicken pillow on greased cookie sheet and bake at 350 degrees for 25-30 minutes.
Meanwhile, make gravy by mixing one package of chicken (or turkey) gravy mix, one can of cream of chicken soup (I told you this was fresh and healthy!) and 3/4 can of water in a small pot. Mix together with whisk and bring to light boil.
Serve warm with gravy poured over top.