This is an adaptation from a recipe I loved before going gluten-free.
Filling Ingredients:
2 cups cubed chicken (boiled)
1 8 oz package light cream cheese
1 stalk celery (finely chopped)
1 tsp poultry seasoning
Crescent Rolls Ingredients (I doubled the recipe):
1/2 cup butter
1 1/2 cups small curd cottage cheese, do not use low-fat
2 cups all-purpose gluten-free flour
2 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoon gluten free baking powder
4 teaspoons sugar
Bread-crumb topping:
1/4 cup butter, melted
1 cup gluten-free Italian bread crumbs
Directions:
- Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well. Add the dry ingredients and mix until a dough ball forms. Wrap the dough in cling wrap and chill for two to three hours.
- In medium bowl, mix together chicken, cream cheese, celery, and poultry seasoning until well combined.
- Preheat oven to 350°F. Sprinkle GF all-purpose or rice flour onto your work surface and roll half the dough into a 14 inch circle. You may find it easier to roll the dough between two layers of good quality baking paper or cling wrap. Cut the dough into 8 triangles.
- Divide filling into 16 servings. Place one serving of chicken at the widest part of the triangle and roll each triangle from the wide end to the tip. Roll crescent in butter and then Italian bread crumbs. Repeat for 2nd batch of dough.
- Place the rolled crescents on a baking sheet and bake for approximately 20 minutes, until golden.
