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Cassie Craves


  • 1 1/2 cups shredded cooked chicken
  • 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls
  • 1/4 cup refried beans, divided
  • 1/4 cup salsa, divided
  • 1 1/2 cups shredded Cheddar cheese
  • Sour cream and salsa for serving, if desired


  • 1. Heat oven to 350 degrees. Grease large cookie sheet with shortening.
  • 2. Separate dough into 4 rectangles; firmly press perforations to seal. Spread a small amount of the refried beans and salsa on each rectangle to within 1/2 inch of edges. Spoon a portion of the chicken onto half of each rectangle; sprinkle with cheese. Starting with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.
  • 3. Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with some of the remaining cheese.
  • 4. Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa, if desired.

Categories: Mexican  Poultry 
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