Another Pillsbury recipe.  I get a lot of my recipes by signing up for emails from Kraft, Pillsbury, Betty Crocker, etc.  My crescent bowls did not turn out even remotely like theirs; they all looked deformed but they tasted good.  Even Courtney, who is my picky eater, had two of these for dinner tonight.

1 (8 oz) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet

2 tablespoons butter

1/4 cup chopped onion

1 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 (6 oz) package refrigerated cooked Southwest flavor chicken breast strips, coarsely chopped (here again I used a can of Costco chicken)

1 (15 oz) can black beans, drained and rinsed

3 tablespoons canned chopped green chiles, drained

1 cup frozen corn (I used a can)

1/2 cup shredded cheddar jack with jalapeno peppers cheese blend (I used straight cheddar)

1/2 cup salsa

1  Heat oven to 375.  Place 4 6 oz custard cups upside down on cookie sheet with sides.  Spray cups with cooking spray.  (Yeah, I didn’t read the recipe before I started and so neglected to do this step which didn’t help with the appearance of my crescent cups in any way so don’t forget to spray the cups.  Also if you don’t have any oven safe custard cups, just ball up some aluminum foil and drape your crescent dough over those.)

2  Unroll dough on work surface, press into 12 x 8″ rectangle.  Cut into 4 squares.  Place 1 dough over each custard cup, stretching to fit bowl.

3  Bake 12 – 15 minutes or until golden brown.  Cool 5 minutes.  Remove custard cups.  Place on cooling rack.

4  Meanwhile, in saucepan, melt butter over medium heat.  Add onion and cook for 2 minutes, stirring occasionally, until tender.  Add flour, salt and pepper and stir until well blended.  Gradually stir in broth, cook until bubbly and thickened.  Stir in chicken, beans, chiles and corn.  Simmer 5 minutes or until hot.

5  Spoon about 3/4 cup chicken mixture into each crescent bowl and top with cheese and salsa.