Description
Buttery, flaky crescent rolls layered with cheese and filled with tender spiced chicken tossed in a creamy Algerienne soy sauce. These savory crescents make a comforting snack, appetizer, or light meal.
Ingredients
- 500 g all-purpose flour
- 8 g salt (1⅓ tsp)
- 10 g instant yeast
- 75 g yogurt
- 15 g honey
- 35 ml sunflower oil
- 225 ml lukewarm water
- 40 g unsalted butter, melted
- 50 g grated cheese
- 25 ml olive oil
- 700 g chicken thighs, diced
- 5 g salt (⅚ tsp)
- 3 g cayenne powder (1 tsp)
- 2 g coriander powder (⅔ tsp)
- 3 g garlic powder (1 tsp)
- 3 g onion powder (1 tsp)
- 3 g red bell pepper powder (1 tsp)
- 2 g cumin powder (⅔ tsp)
- 100 g Algerienne sauce
- 20 g sweet soy sauce
- 1 medium egg, beaten
Instructions
- In a large bowl, combine flour, salt, instant yeast, yogurt, honey, sunflower oil, and lukewarm water. Knead the dough for 10–12 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour or until doubled in size.
- Deflate the dough and divide it into two equal portions. Roll each portion into a circle about 32 cm in diameter.
- Brush one dough circle with melted butter and sprinkle evenly with grated cheese. Place the second dough circle on top and gently press to seal.
- Cut the layered dough into 12 equal triangles. Roll each triangle from the wide end toward the tip to form crescent shapes.
- Place the crescents on a parchment-lined baking tray. Brush with beaten egg and let rise for another 30 minutes.
- Preheat the oven to 200°C (390°F). Bake the crescents for 10–15 minutes until golden brown. Remove and let cool slightly.
- Heat olive oil in a skillet over medium heat. Add diced chicken and season with salt, cayenne powder, coriander powder, garlic powder, onion powder, red bell pepper powder, and cumin powder. Cook for 6–7 minutes until the chicken is golden and fully cooked.
- In a bowl, mix Algerienne sauce and sweet soy sauce. Add the cooked chicken and toss until evenly coated.
- Slice open the baked crescents and fill with the saucy chicken mixture. Serve warm, optionally adding extra cheese, vegetables, or additional sauce.
Notes
- Shredded mozzarella or cheddar works well for the cheese layer.
- Let the crescents cool slightly before slicing to prevent them from tearing.
- Add lettuce, tomato, or pickles for extra freshness when serving.
- Leftover chicken filling can be refrigerated for up to 3 days and reheated before use.
- The crescents can be baked ahead and reheated briefly in the oven before filling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 crescent
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
