Meat Pie Rolls
These Meat Pie Rolls are crescent rolls stuffed with ground chicken topped with a white sauce that are the perfect easy to eat snack to serve on Super Bowl Sunday.
14meat pie’s
14meat pie’s
For Meat Pie Filling
  • 2packages Pillsbury Crescents
  • 1lb ground chicken
  • 1 egg white
  • 1tbs butter
  • 1/4tsp salt
  • 1/4tsp pepper
  • 1/4tsp garlic salt
  • 1/4tsp celery
For White Sauce
  • 2tbs butter
  • 2tbs flour
  • 1cup milk
  • dash of garlic salt
  • dash of wocestershire
  • dash of nutmeg
  • dash salt
  1. Preheat oven to 450 degrees.
  2. In a skillet melt butter, and combine ground chicken, salt, pepper, garlic salt, and celery seed and cook until 3-5 minutes or until ground chicken is cooked thoroughly. Set aside
  3. Make white sauce by combining in order butter and flour to create paste, then add milk until fully combined, and then add seasoning.
  4. Lay out crescent roll sheet. Pinch together the perforated edges, then add chicken filling to one side of the sheet a couple of inches from the edge. Add white sauce over meat, and then add egg wash to side that closest to your meat. Then your going tuck and roll it up like a cinnamon roll. Then cut them into about 2 inch thick pieces. Repeat with second sheet of crescent rolls.
  5. Brush top with remaining egg white and bake in oven for 9 minutes.
  6. Serve immediately, or reheat right before serving.
Recipe Notes

Adapted From: “Joy of Cooking,” Cookbook; recipe on page 251