Question ID: 1000-10172-1-4-9-11

Recipe Description

We will be making a batch of crab rolls and a batch of chicken rollsIngredients2 cans of chicken (you can cook your own chicken breast and chop/flake it for this, but we think the canned chicken tastes the best in the finished product)4 cans of Crescent Rolls (2 for each batch)16 oz of Cream Cheese with Chives (if you want to be lazy like we were, get the cream cheese with onion and chives. If you dont want to be lazy you will need either fresh or dried chives and you will need a handful or so for each batch of filling)1 8oz Package of Imitation Crab meat (imitation mainly for my stomach, but go ahead and feel free to use real crab and even fresh crab)Pam or oil to grease the cookie sheetsStove Top Stuffing Mix (optional, and not shown in any pictures)Utensils you will need2 cookie sheets

Grab the 2 cans of chicken and open them up. We recommend a can opener. Put the chicken in a mixing bowl. Add 8 ounces of the Cream Cheese (if you are using fresh or dried chives, here is where you add them in). Mix.

For the Crab Batch Filling, open up the crab. Put it in another mixing bowl. Break up the pieces to smaller chunks if you need to. Add in the remaining 8 ounces of cream cheese. Mix together.

Now that the filling is all made, open up the crescent rolls and grease the cookie sheets. Preheat the oven to 350 degrees, or whatever the crescent roll package states.

Unroll the rolls and break them up into their triangles. Hold the triangle like so.

Fold up the longer corner like so.

Put the roll in one hand and use your other hand to smash it flat, like so.

Scoop out a spoon or fork-ful and put it in the middle of the roll, like so.

Now fold up the sides and pinch them together so that the roll stays closed. See the pictures below.

Set it on the cookie sheet. Repeat steps 5-9 for each roll until all of the filling is used up. You may actually have a bit of the crab left unused (we never seem to have any extra of the chicken, just the crab) so get some crackers and eat up the rest of the crab filling.

This is the unpictured optional step where you add stuffing mix to the top of the rolls for a nice crispy-ness that also adds a bit of additional flavor. You can't go wrong either way. Take the stove top stuffing mix. Empty a good amount into a mixing bowl. Take each roll, and press the top of the roll into the stuffing mix, coating it. Make sure to use a bit of pressure, so that the stuffing mix doesnt fall off. Doing it this way keeps you from needing to coat the top of the roll in either butter or egg whites to stick the stuffing mix.

Put the rolls into the 350 degree heated oven (or whatever the roll package states in case it's different). Cook them for 17-20 minutes, making sure to keep a close eye on them near the end. Take them out once they get a good golden brown, if need be, use a toothpick to confirm the middle is good and hot. Let them cool just long enough to not be mouth-burning hot and dig in! Left overs are great heated for around 30 seconds in a microwave, though they will not be crispy and will require a fork to eat. Still, very good.