Ingredients
1
can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
2
cups shredded cooked chicken
1/2
cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
cup shredded Mexican cheese blend (4 oz)
Preparation
Heat oven to 375°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.
