So this recipe has been a favorite of ours for over a decade. It’s an adaptation of a Pampered Chef recipe that takes me back to when our recipes used to say things like “Luke to Season” with no real direction for how that would go each time. Don’t get me wrong, it was always good, but as we got older, we refined and perfected it. Then my low carb life began and we dispaired that it wasn’t an option anymore. Then I figured out how to make Low Carb Crescent Rolls and this beauty was back!
Ingredients:
- 3 cups cooked and shredded chicken (or canned chicken if you’re in a hurry)
- 4 slices of cooked and chopped bacon
- 1/3 cup of Mayonnaise
- 1 tsp of Dijon Mustard
- 1 tsp of Yellow Mustard
- 1 clove of minced garlic (I use the already minced squeeze kind)
- 1 boiled and chopped egg
- A splash of milk (about 3 tbsp)
- 1/8 tsp paprika
- 1/8 tsp seasoned salt
- 1/8 tsp pepper
- 1/8 tsp onion powder
- (Optional) 1 cup shredded Italian Cheese Mix
- Make a Double version of my Low Carb (Keto) Crescent Rolls
Directions:
- Make a double version of my Low Carb (Keto) Crescent Rolls. Cut them into triangles, but do not bake them!
- Grease a pizza stone or pan with butter or spray.
- I like to bake my bacon in the oven on a cookie sheet. Turn that oven to 400! Very quickly fill a baking sheet with your bacon slices and pop them in the oven for 20 minutes or until your desired crispness. Try to get them in the oven while it’s heating up!
- Turn that oven down to 375! Do it now or you’ll forget! Also, take off your jewelry, this one gets messy…
- If you need to cook your chicken, bring a large pot of cold water and chicken to a boil. Boil for about 20 minutes. Then drain and shred with two forks or cut with kitchen scissors.
- In a large bowl, combine cheese, mayonnaise, dijon mustard, yellow mustard, and garlic.
- Stir in seasonings.
- Now add in chicken, bacon, and egg. Stir to combine. Make sure it’s all nice and coated.
- Layout your croissant triangles onto a pizza stone making them slightly overlap on the edges like a star or a drawing of the sun.
- Press the middles in as far as possible without making the dough thin enough to see through.
- Scoop your chicken mixture around the ring as evenly as possible.
- Cover the mixture by folding the ends of the croissants over the mixture towards the center of the stone.
- Bake for 20-25 minutes or until golden brown.
