Recipe and Image: Courtesy of Rick Beach
¾ Stick of Butter
1 Sweet Onion Diced
6 Stalks Celery chopped
½ tsp Garlic Powder (or 1 fresh clove minced)
1 Tblsp Dried Cilantro Flakes
½ tsp Sea Salt
¼ tsp Black Pepper ground
1 ½ tsp Worcestershire Sauce
4 Cups Pre-cooked chicken diced
16 oz Philadelphia Cream Cheese (Room Temperature)
2 8oz Tubes Crescent Roll Dough
1/8 Cup Seasoned Bread Crumbs or crushed croutons
This recipe is proportioned to be done in a 12 inch Dutch Oven, using a old but cleaned tuna fish can to create the center hole.
For ease of clean-up, and ease of being able to lift out of the Dutch Oven, we lined ours with foil. If you are not cooking completion this is one of the easiest methods. Parchment paper could be used or directly baked on a well-greased, Dutch Oven.
Start enough charcoal for 350-375°F. With a 12 inch standard depth Dutch Oven we normally have 9 under the bottom spaced at the perimeter. With 17 coals on the lid spaced around the outer perimeter. Once you start baking rotate the bottom every 15 minutes, and the lid the opposite direction to avoid hot spots. This is only a guide and adjustments can be made based on experience, air temperature, wind, charcoal brand, etc.
While your charcoal gets up to temp prepare your ingredients, or even sauté your items in a skillet over a stove.
In the Butter start sautéing the Celery. Use slow heat and cover. Once the celery is translucent add the Onion, Cilantro, Salt, and Pepper. Sauté until the onion is tender. Stir in the Garlic and Worcestershire Sauce until well blended and starts to bubble up, then remove from the heat. In the warm sautéed mixture, stir in the Chicken. Fold until the chicken is warmed. Add the Cream cheese and mix it. This should warm and soften the Cream Cheese slightly. Set aside to rest while you prepare the Dough
Open the 2 tubes of Crescent Rolls. Unwind and separate at the perforations to get the individual triangles.
Place an emptied and cleaned tuna can upside down in the bottom of the Dutch Oven. Spray Pam or Oil on the bottom and sides of the Dutch Oven as well as the upside down can. Alternately drape the dough triangles over the edge of the center can, along the bottom, and up the side of the Dutch Oven. Stretch as needed. Next spoon the Chicken Cheese mixture on top of the dough between the center can sides and the Dutch Oven sides. Once all the Chicken Cheese has been spooned on draw the tips of the dough across the Cheese mixture overlapping as needed. Sprinkle the Bread crumbs over the top.
Bake for 20-25 minutes. Cooking time sometimes take 40 minutes depending on conditions, but check every 5 minutes after the initial time. You want the tops to be golden brown, and of course the bottom not burnt. If bottom seems done and the tops not browned, remove the Dutch Oven from the bottom heat, and let the top keep going.
This makes 12 servings.
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