Fold crescent dough around a mix of ingredients to make an elegant, super simple hot meal from the RV oven. The secret to any filled pastry is not to over-fill.
2 tubes, 8 rolls each, crescent rolls
Small can deviled ham
1 ½ cups cooked, shredded chicken (preferably unseasoned)
6-ounce can or jar sliced mushrooms, well drained
About 1 cup shredded low-sodium Swiss cheese
Low-sodium French dressing (optional)
Set the oven to 350 degrees. Unroll crescents and divide into 8 squares. Gently press seams together. On each place a blob of deviled ham, a few mushrooms, some chicken and a tuft of cheese. Drizzle ½ teaspoon of French dressing over each. Fold in half to form triangles and press edges with a fork to seal. Bake about 20 minutes or until toasty. Makes 8 servings.
RV galley tip: for extra sunny color, make grated carrot salad with French dressing instead of mayonnaise and golden raisins instead of dark.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com
Janet also dishes on the RV lifestyle at