Ingredients
1
bag (12 oz) frozen cheesy rice & broccoli
1
cup coarsely chopped deli rotisserie chicken
1/2
cup shredded Monterey Jack cheese (2 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter or margarine, melted
2
tablespoons grated Parmesan cheese
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make rice & broccoli as directed on bag for minimum cook time; open bag, and cool 5 minutes.
In medium bowl, mix rice & broccoli, chicken and Monterey Jack cheese.
Unroll crescent dough; cut into 4 rectangles, and press each to 6x3 1/2 inches.
Mound generous 1/2 cup chicken mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges. Place on cookie sheet. Brush with melted butter; sprinkle with Parmesan cheese.
Bake 16 to 21 minutes or until golden brown.
