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Mini Chicken Buns

  • Prep 5 min
  • Total 20 min
  • Servings 4
  • Pinterest
    84
  • Print
    165
  • Save
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Dress up your chicken nuggets for Easter with this fun and easy take on dinner. MORE + LESS -

Shawn Syphus
February 17, 2015

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8
frozen breaded cooked chicken nuggets
8
sliced ripe olives, halved
2
matchstick-size carrot pieces, cut into small pieces

Steps

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  • 1
    Heat oven to 375° F. Line cookie sheet with cooking parchment paper.
  • 2
    Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls onto cutting board. Pinch seams and perforations to seal. Cut dough into 8 equal squares.
  • 3
    Place 1 frozen breaded cooked chicken nugget in center of each dough square. Pull dough up around chicken, enclosing it and pinching seams to seal. Place pinched side down on cookie sheet.
  • 4
    On each bun, place 2 halves of sliced ripe olives for eyes and 2 small pieces of matchstick-size carrot pieces for beak.
  • 5
    Bake 12 to 15 minutes or until golden brown. Serve immediately.

Expert Tips

Add a tablespoon of shredded Cheddar cheese to the inside of the Mini Chicken Buns for an extra cheesy surprise!

Make sure to use the fully cooked breaded chicken nuggets for this recipe.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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