Thursday, December 28, 2006

Chicken Croissants

4 boneless skinless chicken breast halves (cooked and shredded)
1 8oz pkg cream cheese (softened)
3/4 cup mayonnaise
salt (to taste)
2 pkg. croissant rolls

- Mix the chicken, cream cheese, mayonnaise, and a little salt (to taste) in a large bowl and set aside.
- Preheat oven according to croissant roll directions.
- Prepare croissant rolls in squares
- To make squares, leave 2 triangles together in a rectangle and press seams
- Cut the rectangle in half to make 2 squares.
- Using a little flour to keep the dough from sticking, roll out each square to make them larger and thinner.
- Place a large spoonful of the chicken mixture in the center or the square.
- Fold each corner in to meet in the center.
- Lightly press dough corners together in the center.
- Place filled croissants on a non stick baking sheet.
- Bake according to croissant roll instructions or until the croissants are golden brown.

yields: 16 Croissants

Submitted by Christy


  1. I've liked these since I was in elementary school.
    One tip - they take a little while to make (because of the dough rolling)and they are eaten quickly, so I find it more satisfying to make them in a large batch. They can be eaten cold and reheat fairly well (you might want to use an oven to get the roll toasty again).

  2. I made these with some modifications. I used reduced fat cream cheese, mayo and croissants. As far as I could tell it didn't change the flavor or consistency at all.

    I also added a can of diced green chilies, some chopped green onion and a large handful of shredded cheddar cheese. They were delicious!

  3. we also add pimentos, they're great!


Thanks for leaving a comment. I love to see how these recipes work out for you and what modifications you make. Sorry to have to turn on the word verificatoin but this blog has been getting a LOT of spam!