Description
Delightful hand-held crescent rolls filled with creamy chicken salad, perfect for spring gatherings.
Ingredients
- 14 oz chicken (canned or cooked)
- 1/2 cup celery, diced
- 1 tbsp onion (finely minced)
- 1/3 cup grapes, halved
- 1/3 cup almonds (slivered or toasted)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 8 crescent rolls
- 1 bunch fresh parsley (for garnish)
- Foil for shaping
Instructions
- Drain the canned chicken thoroughly and break apart into bite-sized pieces in a large bowl.
- Add mayonnaise and Dijon mustard to the chicken, then fold in celery, onion, grapes, and almonds until combined.
- Preheat oven to 375°F. Crumple foil into balls and wrap crescent triangles around them to form carrot shapes.
- Bake for 12-15 minutes until golden brown.
- Let rolls cool slightly, remove foil, and fill with chicken salad.
- Garnish with chopped parsley and serve warm.
Notes
Make the chicken salad a day ahead for enhanced flavor. For nut allergies, substitute almonds with sunflower or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American