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Grands! Crescent Enchilada-Stuffed Sandwiches
Make cozy, warm sandwiches with flaky crescents wrapped around chicken, cheese and enchilada sauce.
- 1 can (12 ounce) Pillsbury® Grands!® Big & Flaky crescent dinner rolls
- 2 cups shredded cooked chicken
- 1/2 cup Old El Paso® red enchilada sauce (from 10-ounce can)
- 1 cup shredded Mexican cheese blend (4 ounce)
Heat oven to 375 degrees F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
360 calories; 18g total fat; 60mg cholesterol; 720mg sodium; 27g carbohydrates; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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