A New Frango

photo 3 (13)photo 1 (14)

Some of you may know of the Frango from my cafe or my cookbookA Dollop and A Pinch: Recipes and Stories from The Baron York.  Frango is Portuguese for chicken and I had fashioned a dish after my favorite Brazilian treat. The original filling had many delicious ingredients with the chicken. But, the other day when a meal was needed, those things were not on hand so A New Frango was recreated. It was very well received.


shredded, baked chickenphoto 2 (16)

Alfredo sauce

Parmesan cheese

mozzarella cheese

cream cheese

crescent rolls (refrigerator tube, not baked)

Mix the first four ingredients. Open the rolls and separate. Lay out a triangle of dough and place a dollop of the cream cheese in the widest part of the roll. Top the cream cheese with a generous portion of the chicken mix. Roll up the roll from the large end, pinching the sides, toward the small end.

Spray a cookie sheet or grease it and place rolled up chicken pastries on the sheet with generous space between them.  Bake at 400 degrees for 15 minutes or until golden brown.

photo 4 (7)

photo 5 (2)

Coming Soon!!!

Now available!

A digital copy of A Dollop and A Pinch: Recipes and Stories from The Baron York

Dollop_cookbook_cover final


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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3 Responses to A New Frango

  1. Pingback: Pizza Pockets (Frango redo) | A Dollop and A Pinch

  2. Anastasia says:

    Congratulations on the cookbook!

    • deairby says:

      thanks, Anastasia. I published it in hard copy back in 2011 and have finally gotten it up digitally. Thanks for stopping by and giving congrats.

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