Chicken Italiano Sliders Printable Recipe

Best slider ever!

Chicken Italiano Sliders

Ingredients:

  • Crisco® Original No-Stick Cooking Spray

  • 4 ounces fresh mozzarella cheese

  • 1/3 cup mayonnaise

  • 1 small clove garlic, finely chopped

  • 1/4 teaspoon salt

  • 1/8 teaspoon McCormick® Ground Black Pepper

  • 1 teaspoon lemon juice

  • 3 tablespoons finely chopped fresh basil leaves

  • 2 cans Pillsbury® Place ‘n Bake® refrigerated crescent rounds

  • 3 tablespoons Crisco® 100% Extra Virgin Olive Oil

  • 1/2 teaspoon McCormick® Italian Seasoning

  • 1 (9 oz) package refrigerated cooked Italian-style chicken breast strips, finely chopped

  • 2 medium plum (Roma) tomatoes, cut into 16 slices

 

Directions:

1. Heat oven to 375°F. Lightly spray 2 cookie sheets with no-stick cooking spray. Freeze mozzarella cheese 30 minutes.

2.  Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.


3. Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.


4. Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.


5. Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.


6. Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.


7. Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.

Chicken Italiano Sliders
Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 4 ounces fresh mozzarella cheese
  • 1/3 cup mayonnaise
  • 1 small clove garlic finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Ground Black Pepper
  • 1 teaspoon lemon juice
  • 3 tablespoons finely chopped fresh basil leaves
  • 2 cans Pillsbury® Place 'n Bake® refrigerated crescent rounds
  • 3 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1/2 teaspoon McCormick® Italian Seasoning
  • 1 package refrigerated cooked Italian-style chicken breast strips 9 oz, finely chopped
  • 2 medium plum tomatoes Roma, cut into 16 slices
Instructions
  1. 1. Heat oven to 375°F. Lightly spray 2 cookie sheets with no-stick cooking spray. Freeze mozzarella cheese 30 minutes.
  2. 2. Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.
  3. 3. Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.
  4. 4. Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.
  5. 5. Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.
  6. 6. Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.
  7. 7. Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.
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