Categories: Chicken
Ingredients
- 2 cups cubed cooked chicken
- 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 3 hard-boiled large eggs, chopped
- 1/2 cup finely chopped dill pickles
- 1/3 cup finely chopped celery
- 2 8-oz tubes refrigerated crescent rolls
- 2 tsp prepared mustard, divided
- 1 cup sour cream
- 2 tbsp. dill pickle juice
Directions
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Preheat oven to 350. In a bowl, combine the first 5 ingredients. Unroll one tube of crescent dough into one long rectangle; press the perforations to seal.
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Spread half the mustard over dough; top with half the chicken mixture to within 1/4-inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place, cut side down, on a parchment-lined baking sheet. Cut slits in top. Repeat with the remaining crescent dough, mustard and chicken mixture.
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Bake until golden brown, 15-20 minutes. Meanwhile, stir together sour cream and pickle juice; serve with pastries.