| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Sandwiches, Cheese, Mexican | 8 | Servings |
INGREDIENTS
| 1/2 | c | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 3 | tb | Oil |
| 2 1/2 | c | Chicken; cooked, shredded |
| 16 | oz | Crescent dinner rolls |
| 1/2 | c | Salsa |
| 2 | c | Cheddar cheese; shredded |
| Sour cream | ||
| Salsa |
INSTRUCTIONS
Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove rom heat. Separatedough into 8 rectangles; firmly press perforations to seal. Spread 2 t of the salsa on each rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinchends to seal. Place seam side down on greased cookie sheet. Bake at 350~ for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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