I love chicken salad croissants, especially the buttery, flakey croissants. Yum! But they are so messy. No matter how carefully you put them together, half of the chicken salad ends up spilling out of the sandwich. Baking a pinwheel version of this tasty sandwich makes a quick, clean lunch for several people. Also, I never thought of heating a chicken salad croissant sandwich, but I liked it better right out of the oven!
.5 lb chicken, chopped
.333 cream cheese, softened
.25 ricotta
chopped greens (swiss chard or spinach)
salt & pepper
Pillsbury crescent sheet
1. Preheat oven to 350 degrees. Cook chicken. Soften cream cheese in the microwave for 15 seconds. Stir in ricotta, greens, salt, and pepper. Add chicken.
2. Roll out crescent sheet and spread chicken mixture evenly. Roll sheet carefully, then cut about 1 to 1.5 inch sections. Sprinkle some parm cheese on top and bake for 20 minutes.
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