Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| ¼ cup | Chopped shallots |
| 1 medium | Garlic clove, minced |
| 1 pounds | Chopped cooked chicken |
| 2 teaspoons | Dried parsley |
| ⅛ teaspoon | Dried thyme |
| \N \N | Salt |
| \N \N | Pepper |
| 1 can | (8-oz) crescent rolls |
| ¼ cup | Egg substitute |
Preheat oven to 350. In a large frying pan, melt margarine over medium heat. Add shallots and garlic and cook until tender but not brown, about 2 minutes. Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square. Divide chicken mixture equally among squares; fold to make a triangle and seal edges. Prick tops of pastry with fork and brush with egg. Bakeon an ungreased baking sheet 15 minutes, until golden brown. Remove to a serving platter and keep warm untilo ready to serve.
Source: Lisa Clarke, based on Quick Chicken Piroshki in 365 Ways to Cook Chicken by Cheryl Sedaker.
Notes from the Chef: "I've used the Quick CHicken Peroshki recipe in 365 Ways to COok Chicken before as a basis for dinner in the past. I don't remember if this was what the result was before, but this is what I ended up with this time, and it was very good!" - Lisa From: Lisa Date: 06-01-96 (18:24) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@...> on Aug 1, 97