Recipe Background
Crescent Roll Chicken Wellington is the epitome of elegance, with its golden, flaky pastry exterior and tender, savory chicken filling. As you take your first bite, you're transported to a world of culinary bliss, where the buttery layers of puff pastry combine with the juicy chicken, fragrant herbs, and earthy mushrooms to create a symphony of flavors. The layers of pastry, baked to a golden-brown perfection, shatter at the slightest touch, giving way to the decadent filling inside. Whether served as an impressive centerpiece for a dinner party or as a comforting family meal, the Crescent Roll Chicken Wellington is sure to leave everyone at the table feeling satiated, satisfied, and impressed.
Crescent Roll Chicken Wellington is the epitome of elegance, with its golden, flaky pastry exterior and tender, savory chicken filling. As you take your first bite, you're transported to a world of culinary bliss, where the buttery layers of puff pastry combine with the juicy chicken, fragrant herbs, and earthy mushrooms to create a symphony of flavors. The layers of pastry, baked to a golden-brown perfection, shatter at the slightest touch, giving way to the decadent filling inside. Whether served as an impressive centerpiece for a dinner party or as a comforting family meal, the Crescent Roll Chicken Wellington is sure to leave everyone at the table feeling satiated, satisfied, and impressed.
Ingredients
- 2 cups chicken cooked and cubed
- 1 (10-ounce) package frozen chopped spinach thawed and squeezed dry
- 3 hard-boiled large eggs chopped
- 1/2 cup dill pickles finely chopped
- 1/3 cup celery finely chopped
- 2 (8-ounce) tubes refrigerated crescent rolls
- 2 teaspoons prepared mustard divided
- 1 cup sour cream
- 2 tablespoons dill pickle juice
Directions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the chicken, the spinach, the hard-boiled eggs, the chopped dill pickles, and the celery.
- Unroll 1 tube of the crescent dough into 1 long rectangle and press the perforations down to seal.
- Spread 1/2 of the mustard over the dough, then top with 1/2 of the chicken mixture to within 1/4-inch of the edges.
- Roll the dough up, jelly-roll style, starting with a long side, pinching the seam to seal.
- Repeat the process with the remaining crescent dough, the remaining mustard, and the remaining chicken mixture.
- Place the filled pastries, seam-side down, on the prepared baking sheet and cut slits in the tops of them.
- Bake the pastries until they are golden-brown, about 15-20 minutes.
- Combine the sour cream and the pickle juice in a small bowl.
- Serve the pastries with the sour cream mixture.
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