Wednesday, October 15, 2014

{the best} Crescent Chicken Rolls with Parmesan Cream Sauce

Chances are you may have tried at least one version or another of this recipe, sometimes disguised under a different name. I've been making them since the dawn of time, or at least the dawn of our married years when I realized frozen bean burritos aren't enough to sustain life. In the early days I would pop open a can of refrigerated crescent rolls and mix up a packet of McCormick's gravy mix, but when I came across this mature grown up version on Mel's Kitchen Cafe I immediately fell in love. First of all, I have to admit that Melanie over there is my biggest foodie crush. I've been making her dishes for years and have yet to find one that we don't like. The homemade crescent rolls take a little extra time, but as with all things in life, good things come to those that wait. Er, at least to those that spend an extra 20 minutes in the kitchen. This is by far my daughter's most requested meal. Well, next to Pizza Hut. It's a stiff competition.



Rolls:
½ C warm water
½ C warm milk
1 egg
1/3 C butter, softened
1/3 C white sugar
1 tsp salt
4 C flour
1 ½ Tbs yeast
Add yeast and a sprinkle of sugar to warm water and set aside for 5-10 min to let proof. Sift together flour, sugar and salt. Whisk egg and butter into warm milk, mix into dry ingredients then add yeast mixture and stir well. Knead dough for a few minutes then cover bowl and let rise until double in size (about an hour).

Filling:
3 chicken breasts cooked and shredded (I prefer cooking it in the crockpot with a little broth)
1 8oz pkg cream cheese, softened to room temperature
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tbs dry ranch dressing mix (optional)
1 1/2 Cup panko crumbs (add parsley and garlic salt if you want)
Mix all ingredients together

To assemble:
Preheat oven to 375. Divide dough in half. Roll each half into a 12 inch circle then cut each circle into 8 wedges. Spoon about 1/4 C filling onto wide end of the wedge then roll up.  Dip in melted butter and roll in bread crumbs. Place seam side down about 2 inches apart on greased baking trays. Bake for 18-20 minutes, until lightly golden brown and the dough is baked through.

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
1/2 cup sour cream, light or regular
In a medium saucepan, melt the butter and whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, then stir in the chicken bouillon, salt and pepper. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Add a little milk to thin out the sauce if needed. Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

Source: adapted from www.melskitchencafe.com

 
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