The day I’m able to open the fridge, pull out ingedients and whip up a delicious meal WITHOUT consulting a cookbook, I will have arrived. I will be a cook in my own right — able to concoct a meal that tantalize tastebuds. But, until then, I’m tweaking recipes to my own liking.
Tonight I made a recipe loosely based on a Pillsbury recipe and Pampered Chef recipe.
Cheesy Garlic Chicken ‘n Spinach Twist (I made that title up myself)
1 box frozen spinach
1 tablespoon olive oil
1/4 cup onion, finely chopped
3 cloves garlic (or less if you are a pansy)
3 slices bacon, crisply cooked, crumbled
1/3 cup chicken, finely chopped & cooked
3/4 cup shredded cheddar cheese
1/4 cup Garlic Parmesan salad dressing
2 cans Pillsbury refrigerated crescent rolls
1 egg, beaten
1/4 cup sliced almonds (optional)
1. Heat oven to 375. Spray cookie sheet with cooking spray. cook spinach in microwave as directed on box. Drain spinach, cool 5 minutes. Carefully squeeze with paper towel to drain well.
2. In skillet, heat oil over medium heat. Add onion and garlic; cook until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese, and dressing.
3. Unroll dough on cookie sheet and pinch seams to seal. Following this method, spread mixture on rolls and add almonds on the top, seal, and twist. Brush with egg.
4. Bake for 15 minutes. Serve warm.