Ingredients

The following ingredients have 8 Servings
  • 1 box (8 oz) frozen garden vegetable medley
  • 2 cups chopped cooked chicken breast
  • 1 cup grated Parmesan cheese
  • 1/2 cup mascarpone cheese
  • 2 teaspoons Italian seasoning
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 egg white, beaten

Instruction

  • Heat oven to 375°F. Line large cookie sheet with parchment paper. Microwave frozen vegetables as directed on box, 2 to 3 minutes to thaw.
  • In large bowl, mix vegetables, chicken, Parmesan and mascarpone cheeses. Stir in Italian seasoning.
  • On cookie sheet, unroll both dough sheets, overlapping long sides to make 15x13-inch rectangle; press seam to seal. Spoon chicken mixture down center of rectangle in 6-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush with beaten egg white.
  • Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.