Categories: Chicken

Ingredients

• 2 cups cubed cooked chicken
• 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 3 hard-boiled large eggs, chopped
• 1/2 cup finely chopped dill pickles
• 1/3 cup finely chopped celery
• 2 8-oz tubes refrigerated crescent rolls
• 2 tsp prepared mustard, divided
• 1 cup sour cream
• 2 tbsp. dill pickle juice

Directions

1. Preheat oven to 350. In a bowl, combine the first 5 ingredients. Unroll one tube of crescent dough into one long rectangle; press the perforations to seal.

2. Spread half the mustard over dough; top with half the chicken mixture to within 1/4-inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place, cut side down, on a parchment-lined baking sheet. Cut slits in top. Repeat with the remaining crescent dough, mustard and chicken mixture.

3. Bake until golden brown, 15-20 minutes. Meanwhile, stir together sour cream and pickle juice; serve with pastries.

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