Love the concept of this recipe, using refrigerated crescent dinner rolls in a muffin tin to form these cups that can be used in a number of food combinations.
I'm not sold on the taco sauce with chicken, but with a little imagination, all types of recipes can be adapted from this basic idea. I'm thinking more along the idea of italian sausage with peppers, onions and cheese . . . left over roast pork with barbeque sauce . . . something similar to chicken pot pie . . . breakfast cups with scrambled eggs, ham and cheese.
You can even use this idea for dessert . . . apple pie filling with a cream cheese topping . . . whatever you like!! The possibilities are endless :))) I love these type of food discoveries!
Wouldn't it be awesome to make these in different variations as appetizers for a party?
I'm an advocate of using leftovers for other meals . . . this idea is perfect for using those small quantities of food leftovers to make a meal with variety or lunches to go? I'm sure these little cups would reheat in a microwave at work with no problem.
Now that I've got you thinking of alternatives . . . the original recipe follows!
1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon yellow cornmeal
1/2 cup finely shredded Mexican cheese blend (2 oz)
Sour cream, salsa or sliced ripe olives, if desired
Heat oven to 375°F.
Spray 8 medium muffin cups with cooking spray.
In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal.
Cut each in half crosswise, making 8 squares.
Sprinkle both sides of each square with cornmeal.
Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
Spoon about 2 tablespoons chicken mixture into each cup.
Sprinkle cheese over each.
Bake 12 to 17 minutes or until edges are deep golden brown.
Cool in pan on wire rack 5 minutes; remove from muffin cups.
1 Serving (1 Serving)
- Calories 340
- (Calories from Fat 140),
- Total Fat 15g
- (Saturated Fat 6g,),
- Cholesterol 45mg;
- Sodium 1330mg;
- Total Carbohydrate 38g
- (Dietary Fiber 3g,
- Sugars 10g),
- Protein 14g;
- 2 1/2 Starch;
- 1 Lean Meat;
- 2 Fat;
- 2 1/2;
Recipe and photo source: Betty Crocker . . . always a great source for awesome recipes and food inspiration!