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Cozy Chicken Salad Crescent Roll Ring with Cranberry and Pecan

Chicken Salad Crescent Roll Ring - featured image
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A cozy, shareable crescent roll ring filled with creamy chicken salad, tart cranberries, and toasted pecans, perfect for easy gatherings or a comforting lunch.

Ingredients

Scale
  • 2 cans (8 oz each / 226 g each) refrigerated crescent roll dough
  • 2 cups (300 g) shredded rotisserie or poached chicken breast
  • 1/3 cup (80 ml) mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 cup (75 g) finely chopped celery
  • 2 tablespoons (30 g) chopped green onions
  • 1/4 cup (40 g) dried cranberries
  • 1/3 cup (40 g) toasted pecans, chopped
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon (5 ml) fresh lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and let cool.
  3. In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, celery, green onions, dried cranberries, and toasted pecans. Add lemon juice, salt, and pepper. Stir gently to combine without mashing the ingredients. Taste and adjust seasoning.
  4. Unroll both cans of crescent roll dough on a clean surface. Separate into triangles but keep them close together.
  5. On the lined baking sheet, arrange the crescent triangles in a large circle with the wide ends overlapping in the center and the pointed ends facing outward. Press the seams gently to seal, creating a ring shape.
  6. Spoon the chicken salad mixture evenly onto the wide ends of the dough triangles in the center of the ring, leaving the pointed ends free.
  7. Fold each pointed end of the crescent dough over the filling, tucking it under the wide edge to seal the filling inside, forming a closed ring.
  8. Optional: Brush the dough ring with melted butter or an egg wash (1 beaten egg with 1 tablespoon water) for a deeper golden color.
  9. Bake for 20-25 minutes or until the crescent roll dough is puffed and golden brown.
  10. Let the ring cool for 5 minutes before slicing into wedges to help the filling set.

Notes

Be gentle when mixing the chicken salad filling to keep pecans and cranberries intact. Overlapping crescent dough seams firmly prevents leaks. Toast pecans carefully to avoid burning. Use pre-cooked rotisserie chicken for convenience. Store leftovers wrapped tightly in foil or airtight container in the fridge for up to 3 days. Reheat in oven to maintain crust crispness. Variations include gluten-free, vegan, and adding fresh herbs or cheese.

Nutrition

Keywords: chicken salad, crescent roll ring, cranberry, pecan, easy recipe, quick lunch, potluck, comfort food

Find it online: https://hungermind.com/cozy-chicken-salad-crescent-roll-ring-with-cranberry-and-pecan-recipe/