The original recipe for chicken salad crescents on the Plain Chicken blog was for small bite-sized rolls, perfect for a party appetizer. I decided to go big and serve them as the main course for lunch, and they were perfect! The super-light crunchy dough makes for the perfect wrapper around chicken salad. You can use your own chicken salad recipe of course, but I was particularly fond this version, which has Worcestershire sauce in it. The Worcestershire really added a great flavor dimension along with the extra sharp cheddar. They were fantastic!
If you do use your own chicken salad recipe, you might want to cut down on the mayonnaise. You want the salad to be thick, not too thick, but thick enough to stand up to 20 minutes in the oven. Too thin and it’s going to run all over the place, leaving you with a pan of sadness!
Also try my creamy smoked chicken salad sandwiches.
Chicken Salad Crescents
- 2 cups cooked chicken chopped, shredded or lightly ground - however you prefer
- 1 cup celery minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 3 cans crescent rolls
- 12 slices extra sharp cheddar cheese
- Poppy seeds
- Preheat oven to 375 F.
- In a bowl mix together the chicken, celery, Worcestershire, salt, pepper and mayonnaise.
- Open crescent roll cans and separate dough into triangles.
- Add a half slice of cheese to the center of each piece of dough.
- Top with 2 tablespoons, more or less, of the chicken salad and roll up the dough as you would a regular crescent roll.
- Sprinkle rolls with poppy seeds.
- Transfer rolls to parchment paper- or Silpat-lined baking sheets and bake for 18-20 minutes or until golden brown.