Instructions

Crescent Rolls

• In a stand mixer mix warm water and nonfat milk until it dissolves.
• Add yeast, sugar, salt, butter, egg and 2 cups of flour; mix on low until combined then mix for 2 minutes at medium speed.
• Add 2 more cups of flour mixing on low until combined then mix for 2 minutes at medium speed.
• Add ½ cup of flour again mixing on low until combined then mix for 2 minutes at medium speed (If the dough is too wet you can add an additional ½ cup of flour; the dough should be soft).
• Scrap the dough off the sides of the bowl and pour 1 Tbsp of vegetable oil around the sides of the bowl to coat it.
• 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 it on a floured surface and divide it in half.
• Roll out your dough into a circle; using a pizza cutter cut the dough into 16 slices (begin with the wide end, start rolling your 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

• Place rotisserie chicken that has been pulled from the bone in a large bowl.
• Place your chopped onion in a skillet and cook just until translucent.
• Add spinach to your skillet with the onion and cook another 2 minutes.
• Mix in the onion, spinach, pimento cheese, black pepper & ½ cup of mozzarella cheese to chicken.

Putting Together

• Once your crescent rolls have risen, lightly spray your glass dish.
• Place the unbaked rolls around the edge of your dish.
• Place your chicken mixture in the middle of your rolls.
• Sprinkle the remaining mozzarella cheese over your chicken mixture.
• In a small bowl mix melted butter, Romano cheese, and parsley.
• Lightly brush over rolls and bake at 375° for 20-22 minutes or until the rolls start to brown.