Ingredients Jump to Instructions ↓

  1. 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds

  2. 1 LAND O LAKES® Egg, beaten

  3. 1 to 2 teaspoons McCormick® Poppy Seed

  4. 1 tablespoon Crisco® Pure Vegetable Oil

  5. 1 cup chopped red onions

  6. 1/8 teaspoon salt

  7. 1/8 teaspoon McCormick® Ground Black Pepper

  8. 1 cup Progresso® chicken broth

  9. 2 tablespoons balsamic vinegar

  10. 1/4 cup Smucker's® Red Raspberry Preserves

  11. 1/4 cup Smucker's® Apricot Preserves

  12. 1 boneless skinless chicken breast, cooked, thinly sliced

  13. 4 slices hickory-smoked bacon, crisply cooked, broken in half

  14. 1/4 cup fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.

  2. Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.

  3. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.

  4. Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 250 (Calories from Fat 100),


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