Chicken, Cheese, and Artichoke Crescents Recipe
Though a little time-consuming than throwing out chips and dip, I have yet to meet anyone that doesn't love this recipe. A mixture of cheeses are combined with chicken and artichokes and wrapped up in a crescent roll for creamy, gooey goodness! Even friends who insist they hate artichokes ask for this recipe.
- 2 cups shredded cheddar and mozzarella cheese
- 1 8-oz container chive and onion cream cheese
- 1 14-oz can water packed quartered artichoke hearts (drained)
- 2 8-oz cans refrigerated crescent roll dough
- 1/2 tsp minced garlic
- 1 pound cooked chicken breast, cubed (I highly suggest Perdue Shortcuts Honey Roasted, for extra flavor!)
- The most important step to prevent your finished product from being soggy is to drain those artichoke hearts! Spread out some paper towels on plates and lay the hearts on the paper towels. Press down on top of them with more paper towels. Repeat this process a few times, trading in dry towels when necessary. If you have time, let the artichoke hearts sit on the towels to drain for an hour before you begin cooking, replacing the towels when they get too wet.
- Now you're ready to start cooking! Let your cream cheese sit out at room temperature while you prepare the other ingredients. Then, start chopping! Cube the chicken into small, bite-sized pieces. If you've opted for the Honey Roasted Perdue Shortcuts, you'll still want to chop those strips up into approximately half-inch cubes. Next, chop up those artichoke hearts. You'll want to dice them into small pieces, about the same as dicing an onion.
- All your ingredients are ready- now it's time to mix them. Mash up the cream cheese, and dump in the shredded cheese, chopped chicken, diced artichoke hearts, and minced garlic. Stir it all up until it's evenly mixed.
- Next, unroll that crescent dough. Pillsbury makes "Recipe Creations" sheets of dough that are unperforated, but if you've purchased a different brand you can simply press down on the perforations and mash them together. Cut each sheet of dough into 8 pieces, with one vertical cut and three horizontal.
- Scoop an equal portion of your cheese-chicken-artichoke mixture onto each crescent square you've created. Join the edges of the square and squeeze them together, forming a ball around the filling. It will be hard to get this step just right the first time, but even if they look awful, they'll taste delicious!
- Place the balls on a cookie sheet, and cook in a preheated oven at 375 degrees for about 15 minutes. Check on them after 15 minutes, and leave them in the oven until the dough starts to turn a light golden brown.
- Serve warm and watch your guests enjoy this filling, creamy snack!