1 tube refrigerated crescent rolls
1 1/2 c sliced mushrooms
1 6 oz bag of broccoli slaw
4 T peach preserves
1 c chopped leftover chicken
Unroll the dough and separate into 4 squares, then press the perforations so they hold together.
Lay out on a cookie sheet lined with parchment.
Lightly oil a skillet and heat to medium-high.
Saute the mushrooms til soft, add the slaw, and continue cooking for a few minutes more.
Divide this into 4 portions on each dough square, spooning into the centers.
Place preserves in microwave for 15-20 seconds, then spoon 1 T over the vegetables.
Last add 1/4 c of chicken to each square.
Pull edges of dough up toward center, then press to secure. Place seam side down on baking sheet.
Bake at 375 10-12 minutes, until golden brown.
1 1/2 c sliced mushrooms
1 6 oz bag of broccoli slaw
4 T peach preserves
1 c chopped leftover chicken
Unroll the dough and separate into 4 squares, then press the perforations so they hold together.
Lay out on a cookie sheet lined with parchment.
Lightly oil a skillet and heat to medium-high.
Saute the mushrooms til soft, add the slaw, and continue cooking for a few minutes more.
Divide this into 4 portions on each dough square, spooning into the centers.
Place preserves in microwave for 15-20 seconds, then spoon 1 T over the vegetables.
Last add 1/4 c of chicken to each square.
Pull edges of dough up toward center, then press to secure. Place seam side down on baking sheet.
Bake at 375 10-12 minutes, until golden brown.