Chicken Purses Recipe

Cooked chicken: Shredded chicken that serves as the main protein for the filling.

Cheddar cheese: Adds a sharp, tangy flavor to the filling.

Crescent roll dough: The dough used to wrap the filling and form the purse shape.

Cream cheese: Softened to mix easily and add creaminess to the filling.

Chives: Chopped finely to add a mild onion flavor.

Garlic powder: Provides a subtle garlic flavor to the filling.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice and depth to the filling.

When working with crescent roll dough, ensure it stays chilled until you're ready to use it. This helps maintain its structure and makes it easier to handle. If the dough becomes too warm, it can become sticky and difficult to shape into the purses. Additionally, when sealing the edges, use a bit of water to help the dough adhere better, ensuring the filling stays inside during baking.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements many dishes.

• crescent roll dough - Substitute with puff pastry: Puff pastry provides a flaky, buttery texture that works well in place of crescent roll dough.

• cream cheese - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture similar to cream cheese, with added health benefits.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust flavor; use about one clove for every ¼ teaspoon of garlic powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• Allow the chicken purses to cool completely before storing or freezing. This prevents condensation, which can make the dough soggy.

• For storing in the refrigerator:

  • Place the cooled chicken purses in an airtight container or wrap them individually in plastic wrap.
  • Store in the refrigerator for up to 3 days.
  • To reheat, preheat your oven to 350°F (175°C) and bake for 10-12 minutes until heated through and crispy.

• For freezing:

  • Arrange the cooled chicken purses on a baking sheet in a single layer, ensuring they do not touch each other.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the chicken purses are frozen solid. This prevents them from sticking together.
  • Transfer the frozen chicken purses to a freezer-safe bag or airtight container. Label with the date.
  • Store in the freezer for up to 3 months.

• To reheat from frozen:

  • Preheat your oven to 375°F (190°C).
  • Place the frozen chicken purses on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, or until heated through and golden brown. You may need to cover them with foil halfway through to prevent over-browning.

• For a quicker reheating option:

  • Microwave the frozen chicken purses on a microwave-safe plate for 1-2 minutes on high, then transfer to a preheated oven at 375°F (190°C) for 5-10 minutes to crisp up the dough.

• Preheat your oven to 350°F (175°C). Place the chicken purses on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken purses on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the chicken purses in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the chicken purses in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally, until warmed through.

• Toaster ovens can also be used. Preheat to 350°F (175°C). Place the chicken purses on the toaster oven tray. Heat for 10-12 minutes, checking halfway through to ensure they are not overcooked.

• Oven: Used to bake the chicken purses at a temperature of 375°F (190°C) until they are golden brown.

• Mixing bowl: Used to combine the shredded chicken, cheddar cheese, cream cheese, chives, garlic powder, salt, and pepper.

• Baking sheet: Used to place the chicken purses on for baking in the oven.

• Spoon: Used to place a spoonful of the chicken mixture onto each triangle of crescent roll dough.

• Knife: Used to chop the chives finely.

• Measuring cups: Used to measure out the cooked chicken, cheddar cheese, and cream cheese.

• Measuring spoons: Used to measure out the chives, garlic powder, salt, and black pepper.

• Spatula: Used to help mix the ingredients in the mixing bowl thoroughly.

• Rolling pin: Optional, but can be used to slightly flatten the crescent roll dough if needed.

• Cooling rack: Used to cool the chicken purses slightly after baking before serving.

Prepare the filling ahead: Mix the shredded chicken, cheddar cheese, cream cheese, and seasonings the night before to save time.

Use pre-cooked chicken: Opt for rotisserie chicken or leftover chicken to skip the cooking step.

Pre-cut dough: Use pre-cut crescent roll dough to avoid extra preparation.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup.

Batch assembly: Assemble multiple chicken purses at once to streamline the process.