Roasted Red Pepper and Chicken Cream Cheese Crescents
Try this Roasted Red Pepper and Chicken Cream Cheese Crescents recipe.
Try this Roasted Red Pepper and Chicken Cream Cheese Crescents recipe.
- salt & pepper to taste
- 1/4 cup grated parmesan cheese
- 8 oz cream cheese softened
- 1/4 cup chopped cilantro
- 2 tsp minced garlic
- 1 1/2 tsp cumin
- pinch of crushed red pepper
- 1 large red pepper
- 1 large green pepper
- 2 refrigerator tubes of pillsbury crescent rolls
- 3/4 cup shredded chicken cooked (i use a rotisserie chicken)
- Carbohydrate 29.8055730691704 g
- Cholesterol 353.925803294016 mg
- Fat 90.1662715997254 g
- Fiber 6.54194767855196 g
- Protein 52.3218702026956 g
- Saturated Fat 48.2268016890691 g
- Serving Size 1 1 recipe (681g)
- Sodium 1180.00243771958 mg
- Sugar 23.2636253906185 g
- Trans Fat 12.8447005355824 g
- Calories 1127 calories
Step-by-step
- Cut peppers in half and de-seed.
- Place peppers on a baking sheet face down and broil in the oven for 5 minutes or until peppers are blackened.
- Remove from oven and place peppers in a zip lock bag until they are completely cooled.
- Remove skins and chop peppers finely.
- In a small bowl combine chopped peppers, Parmesan cheese, cilantro, garlic, salt and pepper, cumin, and pinch of crushed red pepper.
- In a separate medium sized bowl (or stand mixer) beat cream cheese until smooth (no lumps).
- Stir in roasted pepper mixture, then the chicken.
- Stir until evenly combined.
- Add a dash of salt and pepper if needed.
- Place a spoonful of the chicken and bell pepper mixture at the widest part of each crescent roll, and roll it up tucking the edges in.
- Place rolls on a baking sheets lined with parchment and bake at 350 for 8-10 minutes or until golden brown.
Roasted Red Pepper and Chicken Cream Cheese Crescents: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But that doesn't mean we should sacrifice flavour or enjoyment. This recipe for Roasted Red Pepper and Chicken Cream Cheese Crescents is my secret weapon for conquering busy weeknights while still feeling like I've created something special.
The beauty of this recipe lies in its simplicity and adaptability. I often use leftover rotisserie chicken to save time, and the vibrant roasted red peppers add a burst of flavour that elevates the dish beyond the ordinary. The cream cheese filling is incredibly rich and creamy, perfectly complementing the savoury chicken and the subtle sweetness of the peppers. The crescent roll dough is readily available, ensuring this recipe is quick and easy, even on the most demanding evenings.
The process itself is surprisingly straightforward. Roasting the peppers brings out their natural sweetness and creates a smoky depth of flavour that’s hard to resist. I find the easiest way is to broil them until the skin is blackened, then place them in a ziplock bag to steam – this makes peeling them a breeze. Then, it's just a matter of chopping the peppers, mixing them with the other ingredients, and assembling the crescents. The result? Golden-brown, flaky pastries filled with a creamy, flavourful mixture that's sure to please even the pickiest eaters.
This recipe isn’t just about convenience; it’s about creating a warm and comforting meal for my family. The aroma of these baking crescents fills my kitchen with a sense of homeliness, a welcome respite from the chaos of the day. It's a reminder that even amidst the whirlwind of responsibilities, there's always time to create something delicious and meaningful.
Beyond the Weeknight: While perfect for a busy weeknight, these crescents are equally at home at a casual gathering or potluck. Their attractive appearance and delicious flavour make them a crowd-pleaser, guaranteed to disappear quickly. I've even been known to double the recipe for larger gatherings, and they're just as easy to make in larger batches.
Tips and Variations:
- Spice it up: For a spicier kick, add a bit more crushed red pepper or a pinch of cayenne pepper to the filling.
- Cheese variations: Experiment with different cheeses! Monterey Jack, cheddar, or even a blend of cheeses would work beautifully.
- Herb variations: Fresh basil, oregano, or chives could be substituted for the cilantro, depending on your preference.
- Make it ahead: Assemble the crescents ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
- Vegetarian option: Replace the chicken with cooked black beans or lentils for a vegetarian-friendly version.
This Roasted Red Pepper and Chicken Cream Cheese Crescent recipe is more than just a meal; it's a testament to the power of simple ingredients and a little bit of love. It's a reminder that even on the busiest of days, we can create something delicious and memorable for ourselves and our loved ones. So next time you're short on time but long on the desire for a satisfying meal, give this recipe a try. You won't be disappointed.
Enjoy!
