Ingredients

The following ingredients have 4 Servings
  • 1 bunch kale, washed and stems removed
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 5 tablespoons butter, softened
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 1/2 cups shredded white cheddar cheese
  • 2 cups shredded rotisserie chicken

Instruction

  • Heat oven to 375°F. Line two baking sheets with silicone mats or parchment paper and set aside.
  • Heat a small amount of oil in a large skillet over medium heat. Add kale and cook, stirring often, until wilted and soft, about 5 minutes. Add garlic and cook until fragrant and lightly toasted, about 2 more minutes.
  • Transfer kale and garlic to a bowl; toss with lemon juice and salt and pepper to taste. Set aside.
  • In a small bowl, stir together butter, dill, parsley and chives until well combined. Set aside.
  • Unroll one can of crescent rolls on each prepared baking sheet. Divide into 4 pieces; press each into a 6-by-4-inch rectangle, pressing seams together.
  • Spread butter on crescents, leaving a 1-inch border around the edges. Top with shredded cheese, then with a few tablespoons of chicken and kale.
  • Fold over crescents into a square, pressing ends with fork tines to seal. Poke tops a couple times so they'll release steam in the oven.
  • Bake crescents until golden brown, about 15 minutes. Remove from oven; cool slightly before serving.