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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe from Kellogg's in a magazine about 30 years ago and still make it. It takes a little prep work, but worth every minute. The All-Bran adds crunch and flavor so don't leave it out. Great company dish and can easily be doubled. I serve these with a simple white sauce. Ingredients:
1 cup kellogg's all-bran cereal |
1/4 cup nuts, chopped |
5 tablespoons butter, melted |
1/8 teaspoon black pepper |
1/8 teaspoon ground sage |
1/8 teaspoon ground thyme |
1/2 teaspoon lemon juice |
2 tablespoons onions, chopped |
1 tablespoon pimentos, chopped |
1 cup cooked chicken, cubed |
1 (8 ounce) can refrigerated crescent dinner rolls |
Directions:
1. To make filling, combine 1/4 cup of the cereal, 2 tbsp nuts, 3 tbsp butter and remaining ingredients, except for crescent rolls. Crush remaining cereal to coarse crumbs and mix well with remaining nuts to make nut mixture.
2. Separate rolls into 4 squares (2 triangles each), pressing perforations together. Place 1/3 cup of the filling on each square. Gather the corners together, pinching to seal on top. Brush with remaining butter and roll in
3. nut mixture. Put on ungreased baking sheet and bake at 350 deg. about 25 minutes or until browned.
4. Serve with white sauce, if desired.
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