I love making leftovers with our Thanksgiving meal. The roast chicken and dressing I made recently afforded me a chance to try another idea. This one is based off of the chicken baseball recipe I love.
This one was so good but I am adjusting the recipe from what I made because I put the cream sauce on before baking and it would have been better with it on after.
Chicken and Dressing Baseballs
1 cup Leftover roast chicken, diced
1 cup Leftover cornbread dressing
1 package Pillsbury crescent rolls
1 can cream of chicken
Salt and pepper to taste
Preheat oven to crescent roll package instructions.
Place the chicken, dressing and half of the cream of chicken soup in a saucepan. Season with salt and pepper. Add 2 Tbsp chicken stock to pan and heat for 5 minutes.
Unroll crescent rolls and form into 4 rectangles. Place a dollop of mixture in the middle of the rectangle and roll up to form a ball. Form remaining crescent rolls. Brush egg wash over baseballs. Sprinkle with breadcrumbs. Bake for 20-25 minutes.
In a separate pan, heat remaining cream of chicken soup, 1/4 c chicken stock, salt and pepper. Pour over baseballs when finished baking.