cheesy chicken, caramelized onion and squash pastry roll-ups
8 srvs, 1 triangle ea
3 teaspoons olive oil
1 onion, thinly sliced
1 cup diced butternut squash
3/4 cup shredded rotisserie chicken
1/2 cup shredded monterey jack cheese
ground black pepper, to taste
1 package (8 oz.) refrigerated crescent roll dough
1 egg, lightly beaten
1 tablespoon grated parmesan cheese
preheat oven to 375°f.
line a sheet tray with parchment paper.
heat oil in skillet on medium heat and sauté onion until golden in color, stirring frequently, about 6 minutes.
add butternut squash and sauté until tender, about 6 minutes more.
mix onion, squash, chicken, and cheese.
season with ground black pepper
unroll dough onto a cookie sheet and separate into 8 triangles.
place about 3 tablespoons of filling onto each center and roll dough starting at the wide end.
brush tops of pastry triangles with beaten egg and sprinkle with parmesan.
bake on prepared sheet tray for 12–15 minutes or until pastry is golden browned.
Nutrition (Per Serving)
serving size 1 triangle
saturated fat 4.5g
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