Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| ¼ cup | Chopped shallots |
| 1 medium | Garlic clove, minced |
| ½ cup | Cooked rice |
| 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 |
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. Bakeon an ungreased baking sheet 15 minutes, until golden brown.
Remove to a serving platter and keep warm until ready to serve.
Source: Lisa Clarke, based on Quick Chicken Piroshki in "365 Ways to Cook Chicken" by Cheryl Sedaker.
From: Lisa Date: 08-19-96 (18:14) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@...> on Aug 1, 97