Monday, May 19, 2008

BBQ Chicken Crescents

1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
1/4 cup finely shredded Cheddar cheese
1 tablespoon finely chopped green onion
1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375°F.

In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary.

Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.

Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.

Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.