Prep time: 15 mins | Cook time: 15–20 mins | Servings: 12 rolls
Ingredients
- The Filling: * 10 oz (300g) cooked chicken breast, shredded or finely chopped.
- 2 tbsp mild curry paste or curry powder.
- 3 tbsp cream cheese or thick Greek yogurt for creaminess.
- 1 small red bell pepper, finely diced.
- The Pastry: 2 cans (about 12 pieces) refrigerated crescent roll dough or puff pastry sheets.
- The Glaze: * 1 egg, beaten.
- 1 tbsp melted butter.
- Garnish: Fresh chives or parsley, finely chopped.
Instructions
- Make the Filling: In a bowl, combine the chicken, curry, cream cheese, and bell pepper until the mixture is smooth and well-blended.
- Fill and Roll: Unroll the dough and cut it into equal-sized pieces. Place a generous spoonful of the chicken mixture onto each piece of dough and roll it up tightly, ensuring the filling is completely enclosed.
- Glaze: Place the rolls on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and melted butter to ensure a deep golden color and a crispy finish.
- Bake: Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, or until the pastry is puffed and beautifully golden brown.
- Finish: Immediately after baking, sprinkle the warm rolls with fresh chopped chives.
- Serve: Enjoy them warm, perhaps with a side of sweet chili dipping sauce.