Taking the Challenge - ~* Tasty Thursday *~

Jun. 7, 2007 - ~* Tasty Thursday *~

Well, friends, Trista asked for breakfast tried and trues, but, we do cereals (hot and cold), waffles, toast, bagels, scrambled eggs...ummm...plain and simple breakfasts around here. I do occasionally make biscuits with sausage gravy, but honestly, I do it by "feel and sight" and couldn't begin to give the recipe. So, hoping nobody minds too much, I'm continuing with the dinner theme ;)

For more tried and trues, be sure and stop over at Trista's Pumkin Patch.

CHICKEN STRUDEL

Here's the way I made it (the original recipe follows)

2 C diced cooked chicken
1 1/2 C shredded slaw mix (the one that includes carrots)
1 C shredded mozzarella
3/4 C low fat mayonnaise
garlic salt
chives (dried)
salt and pepper (all seasonings to taste)
2 tubes (8 oz ea.) refrigerated low fat crescent rolls

In a bowl combine first 7 ingredients (this is the mix that I'll use in tortillas to make summer wraps)
Unroll crescent dough and place in a greased (I used PAM) 15" x 10" x 1" baking pan; press seams and perforations together, forming a 15" x 12" rectangle (dough will hang over edges of pan).

Spread filling lengthwise down the center of the dough. Fold dough over mix and seal top and ends. Bake at 375 degrees F for 30 - 35 minutes (this is the recommended temp and time, our oven cooks hot, so I brought both the temp and time down) until golden brown. Cut into slices; serve warm. Yield 12 servings.

NOTE: The filling is so good and pretty (made this way) that I'll be using it for wraps on those hot summer days where I don't want to turn the oven on.

ORIGINAL recipe from p. 66 Taste of Home's 2007 Prize Winning Recipes

2 C diced cooked chicken
1/2 C shredded carrots
1/2 C finely chopped fresh broccoli
1/3 C finely chopped sweet red pepper
1 C (4 ounces) shredded sharp cheddar cheese
1/2 C mayonnaise
2 garlic cloves, minced
1/2 tsp dill weed
1/4 tsp each salt and pepper
2 tubes (8 ounces) refrigerated crescent rolls
1 egg white beaten
2 tbs livered almonds

In a bowl, combine first 10 ingredients. Unroll crescent dough and place in a greased 15" x 10" x 1" baking pan; press seams and perforations together, forming a 15" x 12" rectangle (dough will hang over edges of pan).
Spread filling lengthwise down the center of the dough. on each long side, cut 1 -1/2 " wide strips 3-1/2 inches into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. Brush dough with egg white; sprinkle with almonds. Bake at 375 degrees F for 30 - 35 minutes until golden brown. Cut into slices; serve warm. Yield 12 servings.

~*Sheryl*~

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