Crescent Enchilada-Stuffed Sandwiches

By cecelia26_

Ingredients

• 1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
• 2 cups shredded cooked chicken
• 1/2 cup Old El Paso® red enchilada sauce (from 10-oz can)
• 1 cup shredded Mexican cheese blend (4 oz)

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1.Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
2.In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
3.Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.