BBQ Chicken Crescent Rolls
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, mix together 3 tablespoons of melted butter and 1 minced garlic clove. Set aside. Preheat a saucepan over medium-low heat. Add in 1 tablespoon of olive oil and 1/4 cup of thinly sliced red onion. Sauté onion until lightly browned. Stir in 1/4 cup of BBQ sauce, 2 cooked, shredded chicken breasts, and 1/2 teaspoon of Creole seasoning. Remove from heat.
Open a can of Pillsbury Crescent Rolls and separate into 16 triangles. Place 1 tablespoon of the chicken mixture in the center of each triangle. Fold the short corners of the dough over the filling and wrap the long end around the sides. Pinch the corners together to seal — filling may not be completely enclosed.
Place each finished pastry 2 inches apart. Brush each pastry with garlic butter and bake for 17-20 minutes, or until golden brown. Serve with pickles and BBQ sauce for dipping.
Bruschetta Potato Crisps
Preheat oven to 425°F. Line a baking sheet with parchment paper. Slice 2 larger Russet potatoes into 1/4 inch rounds. Toss with 1 tablespoon of virgin olive oil until lightly coated. Spread in a single layer on baking sheet, spacing 1/2 inch apart. Sprinkle with salt and pepper. Roast for 30 minutes, flipping once halfway through, until spotted golden brown.
Meanwhile, in a medium bowl, gently mix 2 garlic cloves (minced), 1/2 cup fresh basil (minced), 2 cups grape tomatoes (diced), 1 tablespoon lemon juice, 1 tablespoon balsamic glaze, 1 ripe avocado (diced), and 1/4 - 1/2 teaspoon salt, to taste.
Once potatoes are baked, transfer them to a platter and use a spoon to top each crisp with bruschetta mixture. Enjoy!
