Chicken and Biscuits

Forget the tortillas--this flaky, golden ring of crescent dough is packed with a cheesy chicken enchilada filling. Easily portable, this crowd-pleaser is perfect for parties.
Directions for: Enchilada Crescent Ring

Ingredients

2 cups shredded rotisserie chicken (skin and bones discarded)

cup jarred red enchilada sauce

cup sliced and drained pickled jalapenos, chopped

1 tsp chili powder

tsp ground cumin

1 clove garlic, finely chopped

2 scallions, thinly sliced, white and green parts separated

Kosher salt

Nonstick cooking spray, for greasing the pan

2 8-oz tubes refrigerated crescent roll dough

cup shredded Mexican blend cheese

3 oz pepper Jack cheese, cut in half (about 5 slices)

2 Tbsp unsalted butter, melted

Salsa, for serving

Sour cream, thinned with water, for serving

Directions

1. Preheat the oven to 375F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.

2. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).

3. Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).

4. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

Tips and Substitutions

Special equipment: a 5-inch ramekin

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2018 Television Food Network, G.P. All rights reserved.

See more: Appetizer, Cheese, Chicken, Mexican, Pastry