Kale Crescent Pastries

Serves: 8


1 (1 pound) bag Cut 'N Clean Greens Kale
1/2 cup sun-dried tomatoes, chopped coarsely
1 cup hot water
2 chicken breasts, diced into small pieces
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon onion powder
1/2 cup diced red bell pepper
3 garlic cloves, minced
4 tablespoons melted butter (divided use)
1/4 cup crumbled feta cheese, plus additional for sprinkling
1/4 cup chopped chives
2 (8 ounce) packages refrigerated "ready-to-bake" crescent rolls (8 pieces per package or 16 pieces total)
1/2 cup panko (Japanese bread crumbs)
Salt and pepper to taste


Heat oven to 325 degrees. Put sun-dried tomatoes in hot water to soften. Set aside.

Combine chicken with olive oil, basil, and onion powder. In a large skillet on high heat sear the chicken for 5 minutes. Add red bell pepper, drained sun-dried tomatoes and garlic and cook until chicken is golden brown, about 10 minutes.

Meanwhile, chop kale into smaller pieces. Heat 2 tablespoons butter in skillet and saute kale for 10 minutes, seasoning with salt and pepper to taste. Set aside to cool naturally.

In a bowl, mix cooked chicken, cooled kale, 1/4 cup feta cheese and chives. To assemble, place crescent triangles on wax paper, brush with melted butter and place a spoonful of mixture in the center (you will be making 16 pastries, so divide the filling accordingly). Pull triangle points together, pinch and twist to close. Brush the top with melted butter, then sprinkle bread crumbs over top.

Place pastries on a baking sheet and bake 15 minutes or until golden brown. While still hot, sprinkle remaining feta cheese over crescents.

2 pieces per serving.

Popular vegetable substitutions include: Kale or Organic Hearty Greens or Organic Rainbow Kale

Photo by Maryam Nikkhah, vcfoto.com

Substantial appetizer features chicken, sun-dried tomatoes, feta and kale in pastry.