FLAKY CHICKEN WELLINGTON

Flaky Chicken Wellington image

Provided by @MakeItYours

Number Of Ingredients 9

2 cups cubed cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 large hard-boiled eggs, chopped
1/2 cup finely chopped dill pickles
1/3 cup finely chopped celery
2 tubes (8 ounces each) refrigerated crescent rolls
2 teaspoons prepared mustard, divided
1 cup sour cream
2 tablespoons dill pickle juice

Steps:

Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a parchment-lined baking sheet, cut side down. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.