A croissant-biscuit hybrid is filled with seasoned ground chicken, mashed potato, corn, kale, and gravy.
Directions for: Southern Chicken 'Criscuits'
Ingredients
3 Tbsp vegetable oil
1 lb(s) ground chicken
cup sweet corn, frozen or canned, drained
cup instant mashed potato flakes
cup kale, washed and chopped
1 package instant gravy mix
cup water
1 can (8 count) Pillsbury refrigerated crescents
1 can (10 count) Pillsbury refrigerated country biscuits
1 Tbsp all-purpose chicken seasoning mix, divided
Flour for dusting
cup shredded Cheddar cheese
2 eggs, beaten, if desired
Salt and pepper to taste
Directions
1. Heat oven to 375F. In 10-inch skillet, add in oil and cook ground chicken for 5 minutes or until thoroughly cooked. Add in sweet corn, instant mashed potato flakes, kale, and instant gravy mix and cup water. Heat over medium-high heat, stirring frequently until the mash potato flakes have moistened. Set aside.
2. In a large mixer, combine the cans of dough with 1 tablespoon all-purpose chicken seasoning until evenly mixed.
3. Divide the dough into golf ball sized portions. Press or roll each dough ball to form a 4-inch round.
4. Fill each pressed round with 2 tablespoons of the chicken mixture and 1 teaspoons cheddar cheese.
5. Bringing all the edges of the dough into the center, fold the dough around the filling. Seal and roll into a ball.
6. Place on baking tray lined with parchment paper and brush with beaten egg. Sprinkle the remaining tablespoon of all-purpose chicken seasoning mix.
7. Bake at 375F for 15-20 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.
Source and Credits
Recipe by Wallace Wong
See more: Bake, Chicken, Potatoes, Vegetables
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