Bert’s Chicken ‘n Corn ‘n Salsa Crescent

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.