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Creamy Chicken Stuffed Crescents

So my boyfriend just pointed out that these are actually croissants...but I still call them Crescents. He just told me to write "They're Crescents when they are gluten free". Back before my Celiac diagnosis we would make an amazing dinner where my boyfriend would make a "filling" out of cream cheese, spinach, garlic, and baked chicken. You would then stuff Pillsbury Croissants with this "filling" and make purses. Bake until golden brown. Uhhh...so good. They are actually the first meal that boyfriend prepared for me. Awwwww So yesterday I looked up recipes for Croissants. I decided that I wouldn't look up Gluten Free recipes. Instead I was just going to use my beloved Beth's Gluten Free All Purpose as a substitute in a traditional recipe. I found a recipe that looked pretty simple, but it does have to be prepared the night before. So I made this dough last night and then let it sit in my fridge until tonight. Ingredients: * 1 pkg. yeast * 3 tbsp. water * 1/2 cup Crisco (I used All Natural Shortening from my Co-op) * 1 tsp. salt * 1 cup boiling water * 2 eggs (I used Free Range Local Eggs) * 1/2 cup sugar (I used Raw sugar) * 4 cups Beth's GF All Purpose Flour Directions (Prepare the night before) 1. Put Crisco and salt in glass measuring cup. 2. add the 1 cup boiling water 3. stir till dissolved and becomes lukewarm 4. dissolve yeast in the warm water 5. beat the eggs with the sugar until well beaten 6. add the lukewarm crisco mixture and the dissolved yeast 7. add 2 cups flour, mix in well, then add the remaining flour, mix well 8. add sufficient flour to make a 'kneadable' dough, and then knead lightly till well mixed 9. put into a bowl (covered) overnight in the fridge 10. Cut the dough in half 11. Roll out one half to 1/4 inch thickness (You will need to keep your rolling surface floured) 12. Cut in to 4x4 squares Spread with soft butter - - You are now ready to make purses To make the filling you will first need to bake 3 boneless, skinless chicken breasts. Lightly season with salt and pepper. While the chicken is baking, take one package of frozen spinach and place in a microwaveable bowl. Add 1/2 cup water and heat in the microwave for 3 minutes. Place two packages of Organic cream cheese in a big mixing bowl. Take the hot spinach, squeeze out water, and place on top of cream cheese. The heat from the spinach will help the cream cheese mix easier. Add anywhere from 1/8 cup to 1/4 cup fresh chopped raw garlic. Once the chicken is cooked, shred it and add to the mixture. Mix well. Next you will plop about 1/4 to 1/2 cup filling into the squares of dough. The dough will need a bit of stretching and scratch repair as you make the "purses". You want each purse to be very full. Line your cookie sheet with parchment paper and preheat your oven to 375. I was able to make 8 purses with half of my dough. Bake until brown and crisp. They don't quite reach "golden" status. I feel like I'm always saying this, BUT my oven is really wonky. So I baked mine for about 10 minutes and kept checking my bottoms. My oven burns SUPER hot on the bottom, so once my bottom was crisp, I turned the oven on Broil and finished up the tops. Remember, your filling is cooked already, so you only have to worry about the dough. The finished product! SOOOO GOOD. I was actually really impressed. Yeah, it's not Pillsbury, but it is still AWESOME! We eat ours with Jellied Cranberry Sauce. I know it sounds strange, but it's really not the best bite without it!