8 oz. frozen vegetable medley (I used Italian style blend)
2 cups chopped or shredded cooked chicken breast
1 cup grated FRESH Parmesan cheese
1/2 cup mascarpone cheese or cream cheese
1 tbsp dried oregano1 tsp basil1 tbsp garlic powderSalt and pepper to taste (or use garlic bread mix)
2 cans Crescent refrigerated seamless dough sheet
1 egg white, beaten
Directions
Heat oven to 375°F. Line counter with a cookie sheet-sized piece of parchment paper.
In large bowl, mix vegetables, chicken, Parmesan and mascarpone cheeses. Stir in seasoning.
On parchment sheet, unroll both dough sheets, overlapping long sides to make 15×13-inch rectangle; press seam to seal. Spoon chicken mixture down center of rectangle in 6-inch-wide strip. Using pizza cutter, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush with beaten egg white. Sprinkle with more seasoning.
Transfer parchment paper with loaf to a large cookie sheet.
Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.
***If you like it more cheesy, stir graded or cubed mozzarella into chicken mix.
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