Flaky Chicken Wellington

• 2 cups cubed cooked chicken
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 hard-boiled large eggs, chopped
• 1/2 cup finely chopped dill pickles
• 1/3 cup finely chopped celery
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 2 teaspoons prepared mustard, divided
• 1 cup sour cream
• 2 tablespoons dill pickle juice

1. Preheat oven to 350u0b0. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.
2. Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined
3. . Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
4. Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.
5. Cover and freeze unbaked pastries on a parchment-lined
6. until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined
7. in a preheated 350u0b0 oven until golden brown, 30-35 minutes. Prepare sauce as directed.

chicken, spinach, eggs, dill pickles, celery, crescent rolls, sour cream, dill pickle juice

Taken from www.tasteofhome.com/recipes/flaky-chicken-wellington/ (may not work)