Bert’s Chicken ‘n Corn ‘n Salsa Crescent2004-10-15
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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The author is a great Cajun cook and is always conjuring up recipes. Although, she has more choices, she mixes a lil of this and a lil of that just like our mothers and grandmothers did.
- 3 cans crescent rolls or puff pastry, cut in triangle crescent size
- 1 onion, chopped fine
- 1 bell pepper, chopped fine
- 3 - 4 cloves garlic minced fine
- 1 cup corn
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup cheddar or pepper jack cheese
- salt, black pepper, onion and garlic powder, to taste
- 1 - 2 cups chopped cooked chicken
- 1 egg, beaten
In a medium sauce pan, sauté veggies for about 10-15 minutes, then add the frozen corn & salsa. Cook down a little while longer until all is heated throughout.
Add the sour cream, mixing well.
Add chicken and seasonings. The mixture should not be runny; therefore if needed cook some of the moisture out of the dish.
Heat this thoroughly and then add the shredded cheese. Set aside to cool a little.
Arrange your crescent rolls on parchment paper fitted onto a cookie sheet or a pizza pan. You should have the big part of the crescent towards the middle and the point part towards you with an empty circle (hole) in the middle. Author's note - (You should have a hole in middle of pan; the meat mixture goes on the inside of that).
Fill the wider part of the pastry with the meat mixture. It will give the appearance of a tunnel. Take your pastry and fold them over the middle; you will have to stretch the pastry so it can cover the ring well or use scraps to fill the holes (see photo).
Beat an egg and brush the egg over the ring.
Bake at 350 degrees for 30-35 minutes; the crust browns beautifully.