Ingredients
2 cups cubed cooked chicken1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3 hard-boiled large eggs, chopped1/2 cup finely chopped dill pickles1/3 cup finely chopped celery2 tubes (8 ounces each) refrigerated crescent rolls2 teaspoons prepared mustard, divided 1 cup sour cream2 tablespoons dill pickle juice
Preparation
Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.
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 seam side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.
