| 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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