Grands Crescent Enchilada Stuffed Sandwiches Recipes

CHICKEN ENCHILADA STUFFED CRESCENT BREAD

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 1/2 cups of the cheese, the chicken, 3/4 cup of the enchilada sauce and the chili powder; mix well.
• Unroll dough in pan; press to 13x8-inch rectangle. Spread chicken mixture in 3 1/2-inch wide strip lengthwise down center of dough all the way to ends.
• Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
• Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining 1/2 cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

GRANDS! CRESCENT ENCHILADA-STUFFED SANDWICHES

Steps:

• Heat oven to 375 degrees F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
• In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
• Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.