I didn't have any sandwich bread for my chicken salad, but I did have crescent rolls, so I tried this, and it was pretty good.
Chicken Salad Crescent Rolls
Photo: William Dickey; Styling: Lisa Powell Bailey
- 1 (8-oz.) can refrigerated crescent rolls
- 1 cup your favorite chicken salad
- 2 tablespoons poppy seeds
- Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.
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