Some of you may know of the Frango from my cafe or my cookbook, A 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.
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.
A digital copy of A Dollop and A Pinch: Recipes and Stories from The Baron York