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Location: Texas, United States

Wednesday, July 25, 2007

Stack-The-Deck Chicken Mozzarella Sandwich

2 pkgs crescent rolls
2 cups cooked chicken, chopped fine
1 8-oz pkg cream cheese
2 tsp Worcestershire sauce
1 ½ cups mozzarella cheese
8 oz sliced or chopped mushrooms
1 zucchini, chopped OR 1 crown broccoli, chopped fine
1 egg
salt and pepper

Saute mushrooms and zucchini. Soften cream cheese. Add Worcestershire sauce. Mix with chicken, mushrooms, and zucchini. Mix in mozzarella. Salt and pepper to taste (optional; depends on how good your chicken is!) Set aside. Spray springform pan with cooking spray. I usually cut a circle out of parchment paper and put it on the bottom; that’s optional. Open 1 pkg crescent rolls and press onto bottom of springform pan. Press filling on top of crescent roll dough. Open second package of crescent roll dough and separate into triangles. Arrange in an overlapping fashion over filling. Mix egg with 2 tsp water; brush on top of dough. (I used about half of egg) Bake at 350 degrees for 30-40 minutes, until top is browned. Makes 6 servings, or 4 giant ones.



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