Chicken Caprese Rollups

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Its a week night and you have had a busy tiresome day.  You get home and you are starving.  All that is in the refrigerator is a bit of leftover chicken (or turkey) from Sunday dinner, some tomato puree, some salad bits and cheese.  Oh, and a tin of refrigerated croissant dough. (I always have a tin of that in my refrigerator. It comes in really handy.) The family is snapping at your heels. They are starving too  . . .  and you feel like making dinner about as much as you feel like going for a ten mile hike!

Never fear!  Marie is here!  With a quick, easy and deliciously economical entree that your family is sure to love.  Chicken Caprese Rollups!

With just a bit of ingenuity, that smidgen of chicken that’s left over, only about enough for two sandwiches if that, is going to stretch to feed four people with 2 extra for the greedy ones! 

I always keep a bag of four cheese blend in my refrigerator. It comes in really handy, along with Parmesan cheese. They are staples.  Mix some of those cheeses in a bowl with the chicken which you have chopped and a bit of Italian garlic herb seasoning.

What I really like to use is the dry Italian salad dressing mix, which I do keep in my cupboards, but it really is a North American ingredient that needs to be bought at a specialty shop, so for over here, I use the Italian garlic herb seasoning, which also works rather well.  The dry salad dressing mix is a bit sweeter, so if you want you can add a pinch of sugar to the seasoning.

I also always have tomato puree in the refrigerator, which is what you North Americans would call tomato paste.  I usually have both a regular one and a sundried tomato one.  For these delicious sandwiches I have used the sundried tomato one, because it has even more Italian flavours.  But go ahead and use whatever you have.

Unroll your croissant dough and spread some of that onto each croissant. Not quite to the edges . . . just 1/2 TBS on each.  Sprinkle on the chicken/cheese/herb mix and press it lightly into the dough, then roll up and place onto the baking sheet. I like to sprinkle a bit of Parmesan and some more seasoning on top of each . . .   BAKE!  15 minutes will do it, just long enough for you to throw some salad leaves into a bowl along with whatever other bits you have.

By the end of that fifteen minutes they will be golden brown and oozy delicious  . . .

 Mmmm . . .  hot cheese ooze . . .  so yummy . . .

These tasty quick sandwiches are sure to become a family favourite in your mealtime rotation, and best of all they are simple, easy and quick to throw together. Nobody can complain about that!

2 TBS grated Parmesan (plus a bit extra to sprinkle)

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with baking paper. Set aside. 

Mix together the chopped chicken, four cheese blend, parmesan cheese and the Italian garlic seasoning in a bowl, tossing together well. 

Open and unroll the croissant dough.  Reshape into 6 triangles with a wide side at the bottom and point at the top. Spread each with 1/2 TBS of the tomato puree.  Divide the chicken mixture amongst the six croissants, spreading it out equally and pressing it in gently.  Roll up from the wide end to the pointed end.  Place onto the baking sheet, with the point underneath, shaping each into a crescent moon shape.  Sprinkle the top of each with a bit more of the italian garlic herb seasoning and some grated Parmesan. 

Bake in the preheated oven for about 15 minutes, rotating the sheet halfway through the baking.  They should be nicely golden brown.  Serve warm with some salad on the side. 

In North American use the Pillsbury Crescent Roll dough that you find in the grocery store. I believe you will get a couple more than we get in our packs over here, but just make the filling stretch to fill them, or add a bit more of everything to the mix.  In any case, these are fabulously delicious!  Simple, easy, quick and delicious, plus no waste.  Nom Nom!