Ingredients
- 8 crescent rolls
- 1 garlic clove
- 270 gr chicken (chopped cooked)
- 60 gr rice (cooked)
- 34 gr shallots (chopped)
- 28 gr butter
- 1 gr parsley (dried)
- 1 gr thyme (dried)
Preheat oven to 350. In a large frying pan, melt margarine over medium heat. Add shallots and garlic and cook until tender but not brown, about 2 minutes. Stir in chicken, rice, parsley, thyme, and salt and pepper to taste. Separate crescent rolls into 4 squares; seal line in each square. Divide chicken mixture equally among squares; fold to make a triangle and seal edges. Bakeon an ungreased baking sheet 15 minutes, until golden brown. Remove to a serving platter and keep warm until ready to serve.