Crescent Roll Chicken Wellington is the epitome of elegance, with its golden, flaky pastry exterior and tender, savory chicken filling. As you take your first bite, you’re transported to a world of culinary bliss, where the buttery layers of puff pastry combine with the juicy chicken, fragrant herbs, and earthy mushrooms to create a symphony of flavors. The layers of pastry, baked to a golden-brown perfection, shatter at the slightest touch, giving way to the decadent filling inside. Whether served as an impressive centerpiece for a dinner party or as a comforting family meal, the Crescent Roll Chicken Wellington is sure to leave everyone at the table feeling satiated, satisfied, and impressed.
Ingredients
- 2 cups chicken, cooked and cubed
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 3 hard-boiled large eggs, chopped
- 1/2 cup dill pickles, finely chopped
- 1/3 cup celery, finely chopped
- 2 (8-ounce) tubes refrigerated crescent rolls
- 2 teaspoons prepared mustard, divided
- 1 cup sour cream
- 2 tablespoons dill pickle juice
Directions
Step 1 –Preheat oven to 350 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a large bowl, combine the chicken, the spinach, the hard-boiled eggs, the chopped dill pickles, and the celery.
Step 4 –Unroll 1 tube of the crescent dough into 1 long rectangle and press the perforations down to seal.
Step 5 –Spread 1/2 of the mustard over the dough, then top with 1/2 of the chicken mixture to within 1/4-inch of the edges.
Step 6 –Roll the dough up, jelly-roll style, starting with a long side, pinching the seam to seal.
Step 7 –Repeat the process with the remaining crescent dough, the remaining mustard, and the remaining chicken mixture.
Step 8 –Place the filled pastries, seam-side down, on the prepared baking sheet and cut slits in the tops of them.
Step 9 –Bake the pastries until they are golden-brown, about 15-20 minutes.
Step 10 –Combine the sour cream and the pickle juice in a small bowl.
Step 11 –Serve the pastries with the sour cream mixture.
