Chicken Avocado Roll

A top 10 finalist in the 2018 Bake It Possible! recipe contest. This recipe is made with Pillsbury™ Crescents ...MORE + LESS -

Ingredients

1 large ripe avocado

1 cup (250 mL) cubed cooked chicken breast (about 2 small breasts)

6 to 8 slices bacon, cooked and chopped (about ½ cup)

1/4 cup (50 mL) chopped cilantro

1/4 cup (50 mL) chopped red onion

2 tbsp (30 mL) fresh squeezed lime juice

Pinch sea salt

Pinch onion powder

1 pkg Pillsbury™ refrigerated Crescents

1 egg, beaten (optional)

1 ripe avocado, mashed

1 clove garlic, minced

1/2 cup (125 mL) plain Greek yogurt or sour cream

1 tbsp (15 mL) honey

1 tsp (5 mL) lime juice

1 tsp (5 mL) chopped cilantro

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1

Heat oven to 350°F (180°C). Line a large baking sheet with parchment paper (recommended) or lightly grease or spray with non-stick cooking spray.
2

In a medium bowl, mash avocado. Add chicken, bacon, cilantro, onion, lime juice, sea salt and onion powder. Stir to combine.
3

Open and unroll the crescent dough and separate into 8 triangles, placing on the prepared baking sheet. Spoon about 2 tablespoonfuls of chicken mixture onto the middle of each dough triangle, dividing the mixture evenly between the 8 triangles. For each roll, bring the 3 points of the triangle together on top of the mixture, gently twisting and sealing into a knot (you will still be able to see the filling). If desired, brush dough with beaten egg white.
4

Bake for 15 to 17 minutes or until golden brown. While rolls are baking, if desired, mix all dip ingredients together and serve together with rolls.