Brie and Apple Stuffed Chicken Turnovers

You know those times where you just really, really don’t want to go to the grocery store… well, this recipe was created because of one of those nights.  I had bought some Brie about a week before with the intention to use it as a snack at work, but when that was obviously not going to happen, I had to find another use for it.  One should never waste Brie.  I peeked in the fridge and the first thing I saw were those crescent rolls and then the idea popped in my head.  Subtly inspired by my chicken turnovers, these tasty treats were born.

Brie & Apple Stuffed Chicken Turnovers

1-1Β½ lbs. boneless, skinless chicken breast, cooked & cubed

Β½ lb. Brie
2 medium apples
2 packages reduced fat crescent rolls
Seasoning salt
Italian bread crumbs
2 Tbsp. butter
Salt & pepper to taste

First to cook the chicken, you will boil some water in a large pot.  Add some seasoning salt, place the chicken in the pot, and cover.  Continue cooking the chicken for about 20 minutes.  Once cooked through, remove the chicken and cube.

Preheat the oven at 350 degrees.  Chopped the apples into cubes and cut the rind off of the Brie.  In a medium mixing bowl, combine the chicken, Brie, apples, salt, and pepper.  Set the mixture aside and then break apart the crescent rolls individually. Put Β½ of the crescent rolls onto a cookie sheet that has been sprayed with Pam (or whatever you use). Place a dollop or small mound of the mixture onto each crescent roll.

Cover with the other Β½ of the individual crescent rolls and pinch the edges together, forming a triangle with each one. Fold the points to meet at the top. Next, spread the melted butter over each turnover and sprinkle with the Italian style bread crumbs. If you want to get fancy, you can press a fork into the top forming a criss-cross pattern. Who knows, it may really impress the company you will be sharing this yumminess with and then you can thank me.

Bake for about 20-25 minutes and serve.