2 tb Butter or margarine
1/4 c Chopped shallots
1 md Garlic clove, minced
1/2 c Cooked rice
1 lb Chopped cooked chicken
2 ts Dried parsley
1/8 ts Dried thyme
Salt
Pepper
1 cn (8-oz) crescent rolls
Preheat oven to 350. In a large frying pan, melt margarine over
medium heat. Add shallots and garlic and cook until tender but not
brown, about 2 minutes. Stir in chicken, rice, parsley, thyme, and
salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square.
Divide chicken mixture equally among squares; fold to make a triangle
and seal edges. Bakeon an ungreased baking sheet 15 minutes, until
golden brown. Remove to a serving platter and keep warm until ready
to serve.
Source: Lisa Clarke, based on Quick Chicken Piroshki in "365 Ways to
Cook Chicken" by Cheryl Sedaker.
