Enchilada Crescent Ring
Ingredients
2 1/2 cups shredded rotisserie chicken (skin and bones discarded)
1/2 cup jarred red enchilada sauce
1/4 cup sliced and drained pickled jalapenos, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
2 scallions, thinly sliced, white and green parts separated
Kosher salt
Nonstick cooking spray, for greasing the pan
Two 8-ounce tubes refrigerated crescent roll dough
1/2 cup shredded Mexican blend cheese
3 ounces pepper Jack cheese, cut in half (about 5 slices)
2 tablespoons unsalted butter, melted
Salsa, for serving
Sour cream, thinned with water, for serving
Directions
Preheat the oven to 375 degrees F.
Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.
