Jalepeno Artichoke Chicken Stuffed Crescent Rolls
One of our favorite family traditions is going to church on Christmas Eve and then coming home to share as many “happytizers” as we can fit on our kitchen island!
Growing up our favorites were super exotic and some would consider gourmet: pizza rolls, bagel bites and “fingertip sandwiches” (literally white bread sandwiches with the crusts removed and cut into triangles!). You've never heard of them right? HA! But over the years our tastes have matured a little, so it’s always fun to try new ones while still keeping our tried and true favorites.
Although holiday get-togethers may look a little different this year, one thing never changes - - you will be a star at any gathering if you bring a killer app! I promise this one will become a go to! It uses only 4 simple ingredients and takes less than 15 minutes to throw together, so especially in that last minute “oh no I forgot I need to bring an appetizer” panic, this is a lifesaver.
Many of our holiday traditions center around food and family. And although I truly believe that it is ok to have the full fat, full sugar treats and foods we all love and associate with the holidays, I also feel that if you can prepare, serve, and eat foods that are macro-friendly without noticing the difference, why wouldn’t you?
You’re probably not going to be able to lighten up grandma's sugar cookie recipe, or those homemade dinner rolls, so go ahead and enjoy. But you can feel good knowing that the amazing appetizer you prepared is just a tiny bit healthier choice!
This recipe came to life due to a mash up of two of my all time favorite foods – TJ’s jalapeno artichoke dip, and the famous “Pollo Magnifico” dish served at local Kansas City favorite restaurant, Jose Pepper’s. It is a mini, macro-friendly version of the delicious but not so macro friendly Pollo Magnifico.
What you’ll need:
• Trader Joe’s jalapeno/artichoke dip
• reduced fat crescent rolls
• canned chicken
• chopped jalapenos
Ingredient Notes
A couple notes about the ingredients. There are other jalapeno/artichoke dips out there that would work just fine. I know Sam’s Club has one that is delicious. TJ’s is my all-time favorite, but feel free to substitute. You could also use a spinach/artichoke dip as an alternative if your audience doesn’t like the spiciness of the jalapenos.
I use a high quality, white meat canned chicken because of the ease and time-saving factor. Once it is mixed in with the dip, I don’t believe there is a significant difference. But you could kick these up a notch by using shredded chicken. If you want to do this, be sure to use the all time best shredded chicken hack of putting it in your stand mixer and using the mixing paddle to shred it! (This works best when the chicken is still warm and soft from boiling.)
Any brand reduced fat crescent rolls will work. However, this is one of the ingredients that I will spend a few pennies more to buy the name brand. They are easier to roll out and work with, bake up better, and have that golden flaky finish.
Finally, the jalapeno options are endless (and optional!) You can use a small can of diced jalapenos, (be sure to try to drain as much of the liquid off as possible). A small amount of diced fresh jalapenos will bring up that fire factor (be sure to remove all the seeds and don’t touch your eyes or face before washing hands after you dice!). Even diced pickled jalapenos would add a nice burst of flavor!
So there you go! A new, simple, quick, delicious “happytizer” to add to your holiday, football Sunday, or movie night repertoire! And just let me know if you need the recipe for “fingertip sandwiches”.
Recipe
Jalepeno Artichoke Stuffed Crescent Rolls
This recipe was created in an effort to recreate one of my favorite Mexican dishes from a local restaurant here in Kansas City. If you're local, you know "Pollo Magnifico" from Jose Peppers! This version is macro friendly, so easy, and it's delicious. It makes for a quick and simple weeknight dinner, but would also be a crowd pleaser the next time you're in need of an appetizer!
- 1 can reduced fat crescent rolls
- 12.5 oz can premium white chunk chicken breast (you can also use rotisserie )
- 1/2 tub Trader Joes artichoke jalapeno dip
- 1/4 cup diced jalepenos (this is optional, but I love extra spice!)
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Preheat your oven to 350 degrees.
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Unroll your crescents onto a lined or greased baking sheet.
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In a large mixing bowl, combine chicken, artichoke jalapeno dip, and diced jalapenos (if you're adding them)
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Evenly distribute chicken mixture amongst the crescent rolls. I use a cookie dough scoop to evenly distribute two scoops per crescent!
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Roll the crescent around the chicken mixture.
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I lightly salt the tops of the crescents with a tiny bit of garlic salt, but that's optional!
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Bake for 10 minutes, and check them! Crescents burn so easily so make sure to keep an eye on them. They may need a minute or two more, but best to check them early.
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