Bert’s Chicken ‘n Corn ‘n Salsa Crescent

  • 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


Step 1

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.

Step 2

Add the sour cream, mixing well.

Step 3

Add chicken and seasonings. The mixture should not be runny; therefore if needed cook some of the moisture out of the dish.

Step 4

Heat this thoroughly and then add the shredded cheese. Set aside to cool a little.

Step 5

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).

Step 6

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).

Step 7

Beat an egg and brush the egg over the ring.

Step 8

Bake at 350 degrees for 30-35 minutes; the crust browns beautifully.

Author adds:that you could make a beef and mushroom filling. The possibilities are endless.

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