We can’t believe how this year has flown! It’s almost New Year’s Eve…again? But we’re excited for 2012 and for new opportunities, so what more can we do than celebrate the end of this year?! Let’s talk party recipes…the last one for 2011, in fact. This one comes to us from Sara Eddy at From Blah to Ta-Da and was a great submission for Saucy Mama’s Fab with Five Recipe Challenge. We love the Tarragon Lemon Mustard in this recipe!
Some other fantastic party recipes you should check out:
- Shrimp Salad in Endive Cups, by the Wicked Noodle
- Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone, by My Merry Cooking
- Asparagus and Ricotta Tart, by Foodie Road Show
- Baked Chipotle Cheese Dip, a Saucy Mama original
Discover more deliciousness by clicking on our “Party Recipes” category in the drop down menu!
Saucy Mama Chicken Salad Crescents
Ingredients:
2, 12 oz. tubes of “bigger” size crescent rolls
12.5 oz. can of chicken, drained *
1/3 c. celery, finely chopped (about 1 stalk)
1/3 c. light mayo
2 Tbsp. Saucy Mama Tarragon Lemon mustard
Black pepper, to taste
Directions:
Preheat oven to 350 degrees. Lightly coat a large baking sheet with cooking spray, and set it aside.
Mix chicken, celery, mayo, mustard, and pepper in a medium sized bowl until thoroughly combined. Arrange individual crescent roll sections on your workspace. Using a medium cookie scoop (or about 2 Tbsp.), place chicken mixture at the wide end of each roll. Take the wide edge and tuck it over each chicken salad mound and press lightly to seal the edges. Continue rolling the crescent dough, slightly twisting the ends as you roll, to seal the edges. Place on greased baking sheet and bake for 12-15 minutes, or until golden. Makes approximately 16 crescent rolls.
* Note: You can opt to cook your own chicken breast instead of purchasing canned chicken. Just boil one large chicken breast in water for approximately 10 minutes, or until completely cooked through. Allow to cool and shred with two forks.
