Ingredients:
2 tubes (8 ounces each) refrigerated crescent dinner rolls (8 rolls, Pillsbury )
2 tablespoons butter (LAND O LAKES Unsalted or Salted Butter)
1 tablespoon oil (Crisco100% Extra Virgin Olive Oil or Pure Olive Oil)
1 medium onion, thinly sliced
1 clove garlic, finely chopped
3 cooked chicken breasts (cubed or shredded, cut into 1/2-inch pieces or 1 deli rotisserie chicken 2 to 2 1/2 lb shredded)
16 slices (1 ounce each) Muenster cheese (or whatever cheese you prefer I use swiss and Muenster)
1/3 cup Parmesan cheese, grated
1/3 cup mayonnaise (or salad dressing)
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon horseradish sauce (or cream-style prepared horseradish)
1/2 teaspoon chopped fresh thyme leaves (optional, or 1/8 teaspoon McCormick Thyme Leaves)
1 pound cooked ham (shaved cooked brown-sugar or maple-glazed ham from deli)
2 tablespoons melted butter, optional (with a dash of Garlic powder for topping)
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
2. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
3. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add chicken, onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat.
4. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
5. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese and your other roll of crescent rolls.Brush the top with your garlic butter.
6. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.