Reviewed: Apr. 23, 2012

These were so good it was amazing. Could not believe how easy this was. I added cheese to the inside and outside on top. Watched carefully as they could have overlooked at 20 minutes.

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Reviewer:

EATIN2RUN

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

Reviewed: Jan. 10, 2012

Great recipe! I suggest using large crescent rolls and more chicken if you want a full dinner, overall my family loved it!

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Reviewer:

JanaB

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

Very good and easy. Great use for left over chicken!

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Reviewer:

megme

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Home Town: Kettering, Ohio, USA

Living In: Saratoga Springs, New York, USA

Reviewed: Dec. 30, 2011

My family didn't care for these a whole lot. The bbq chicken and crescent just don't seem to "blend" well together. Maybe they'd be better with chopped onion added. Or better yet, have the plain crescents as a side dish with bbq chicken off the grill.

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Reviewer:

FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Del Rio, Tennessee, USA

Reviewed: Dec. 20, 2011

Big hit with the teenage boys that are always at my house

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Reviewer:

jlb3k

Reviewed: Dec. 10, 2011

I made these tonight and they were very nice and filling. I cooked 2 chicken breasts in my crock pot for 6 hours on low, covered in a barbecue sauce concoction (bbq sauce, ketchup, soy sauce, white vinegar, and brown sugar). When it was done, I shredded it and stuffed them in the crescents.

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Reviewer:

hanajane

Reviewed: Nov. 25, 2011

Very tasty and easy. the only problem I encountered was how messy they were after being baked. it seems that all the mixture just comes out of the sides. But in all, pretty tasty, I just gotta figure out a way to keep them in the pastry.

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Reviewer:

B Groves

Home Town: Snohomish, Washington, USA

Living In: Prescott, Arizona, USA

Reviewed: Nov. 10, 2011

thought that i had cresent rolls at home only to find that it was pizza crust. mixed chicken and cheese together and spread onto crust and then rolled into a log and baked. turned out pretty good.

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Reviewer:

nicole

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

These look and taste great. I suggest putting the egg over them before sprinkling the left-over cheese. It will help the cheese stick. I added some cheese to the top right before baking and I added a little more with about 5 min left on the clock. This allowed some of the cheese to get toasty and some to remain gooey. I used the bigger/thicker crescents for a carb-lovers twist. *Don't forget-- wrap from the thick side towards the point.

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Westport, Connecticut, USA

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 5, 2011

This recipe was easy, but I had quite a difficult time rolling the chicken mixture in the rolls and making sure it didn't fall out while baking. I also thought this dish was a bit on the bland side, even though I used all of the ingredients. Further, I completely disagree with the 20 minute cooking time - I took the rolls out after just 10 minutes and they were almost burnt! Be careful to watch the rolls when these are baking, they bake much more quickly than 20 minutes.

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