Salmon with Lentils

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