Chicken Salad Easter Rolls
Ingreadient
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1 (8-ounce) can refrigerated crescent roll dough sheet
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12 ounces prepared chicken salad
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8 small leafy celery sprigs, from the tops of 1 bunch of celery
Direction
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
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Tear 8 12x12-inch sheets of aluminum foil. Fold each sheet into quarters. Place left finger at the bottom left corner of each square and, using the right hand, roll each foil sheet into a cone shape. Lightly coat each cone in cooking spray.
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Unroll crescent dough and cut into 8 1-inch strips lengthwise. Starting at the pointed end, wrap each strip around the cones, overlapping the dough very slightly as it wraps around. The dough will only go part way up the sides of the cone; this is okay. Place each cone on the prepared baking sheet.
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Bake in the preheated oven until golden brown, 8-10 minutes. Allow to cool slightly before carefully removing the foil from each dough cone.
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Using a dull knife or spreader, fill each cone evenly with chicken salad, pressing lightly to fill all the way to the bottom. Press a leafy celery stalk into the tops of each roll and serve.
