Flaky Chicken Wellington

1. 1

   Preheat oven to 350u00b0. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.

2. 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. 3

   . Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.

4. 4

   Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.

5. 5

   Cover and freeze unbaked pastries on a parchment-lined

6. 6

   until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined

7. 7

   in a preheated 350u00b0 oven until golden brown, 30-35 minutes. Prepare sauce as directed.

* Per serving · 4 servings · Values may vary.

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