Rotisserie Chicken & Pimento Cheese Bake with Homemade Crescent Rolls
Rotisserie Chicken & Pimento Cheese Bake with Homemade Crescent Rolls
This recipe won 2nd Place at the "I Love Pimento Cheese" contest during the Dixie Classic Fair - 2017
Equipment
- 1 Stand Mixer Optional
Ingredients
Crescent Rolls
- 2 cups warm water
- 2/3 cup nonfat dry milk
- 2 tbsp Rapid Rise Yeast
- 1/4 cup sugar
- 2 tsp salt
- 1/2 cup softened butter
- 1 each egg
- 4 1/2 - 5 cups All purpose flour
Chicken Mixture
- 1 each Rotisserie Chicken (shredded off the bone)
- 16 ounces Original Pimento Cheese Musten & Crutchfield
- 1 small onion, chopped
- 1 1/2 cups Frozen chopped spinach (thawed & drained)
- 1 tsp black pepper
- 1 cup Mozzarella cheese
- 1 tbsp melted butter
- 2 tbsp Romano grated cheese
- 1 tsp parsley
Instructions
Crescent Rolls
- Mix warm water and nonfat milk until it dissolves.
- Add yeast, sugar, salt, butter, egg, and 2 cups flour.
- Mix on low until just combined then 2 minutes on medium speed.
- Add 1/2 cup flour again mixing on low until combined, They 2 minutes at medium speed.If dough is too wet, add an additional 1/2 cup of flour. Dough shouldn't be soft.
- Scrape the dough off the sides of the bowl and pour 1 tbsp of vegetable oil around the sides of the bowl to coat the bowl.
- Spray a piece of plastic wrap with cooking spray and place over the bowl.
- Place dough in a warm place and allow it to double in size, reaching the top of your bowl.
- Once the dough has risen, place your dough on a floured surface and divide the dough in half.
- Roll the dough into a circle. Using a pizza cutter, cut the dough into 16 slices.
- Beginning with the wide end, roll the dough, tucking the point underneath.
- Place rolls on parchment lined baking sheet and allow them to rise for about an hour or until they double in size.
Chicken Mixture (while dough is rising)
- Place rotisserie chicken (already de-boned and shredded) in a large bowl.
- Place chopped onion in a skillet and cook just until translucent.
- Add spinach to skillet with onion and cook another 2 minutes.
- Mix with onion, spinach, pimento cheese, black pepper and 1/2 cup of mozzarella cheese to chicken.
Assembly
- Once the crescent rolls have risen, lightly spray a baking dish. (9x13)
- Place the unbaked rolls around around the edge of the dish.
- Place chicken mixture in the middle of the rolls.
- Sprinkle the remaining mozzarella cheese over the mixture.
- In a small bowl, mix melted butter, Romano cheese, and parsley.
- Lightly brush over rolls.
- Bake at 375° for 20-22 minutes or until rolls start to brown.