cheesy lemon garlic crescents

September 2, 2008

This is a vegetarian adaptation of a recipe my friend Dawn gave me called “Chicken Roll”. I think it originally came from Pampered Chef. The original recipe calls for the crescent rolls to be laid out in a ring and stuffed with filling and baked, but since I usually just cook for myself I don’t need the frills and just lay it out linearly.

Cheesy Lemon Garlic Crescents
1/2 cup red bell pepper, diced
2 TBSP fresh parsley (or dried equivalent — read the bottle)
juice of 1/2 lemon (or bottled equivalent — read the bottle)
2 garlic cloves, pressed or minced fine and smashed
1 cup shredded mozzarella
1/2 cup mayonnaise
1 TSP Italian seasoning mix
1/2 cup grated Parmesan (do NOT use the stuff in the green can!)
1 package refrigerated crescent rolls

Heat oven to 375°. Place all the ingredients (except for the crescent rolls) in a medium bowl and mix until well-combined. On a large cookie sheet, arrange the crescent rolls in this pattern, going across the length of the pan (should span from end to end). Once rolls are laid out, smush the overlapping parts to create an area on which to lay the mixture, approximately 3 inches wide. Spoon on the mixture, then fold the pointed ends of the crescents over the filling and tuck underneath (or as far as they will go). There will be gaps between the crescent pieces. Bake for 20-25 minutes. Let stand for 5-10 minutes to cool and set, then slice into wedges and serve.

The amounts of lemon juice and garlic can be altered to your tastes – where it stands is fairly strong as I didn’t alter the amounts after removing the chicken. If you do want to make this a meaty treat, add 2 cups diced, cooked chicken to the mix, and use two packages of crescent rolls for distributing the mixture. Cooking time will probably be closer to 30 minutes.


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