A croissant-biscuit hybrid is filled with seasoned ground chicken, mashed potato, corn, kale, and gravy.
Heat oven to 375°F. In 10-inch skillet, add in oil and cook ground chicken for 5 minutes or until thoroughly cooked. Add in sweet corn, instant mashed potato flakes, kale, and instant gravy mix and ½ cup water. Heat over medium-high heat, stirring frequently until the mash potato flakes have moistened. Set aside.
In a large mixer, combine the cans of dough with 1 tablespoon all-purpose chicken seasoning until evenly mixed.
Divide the dough into golf ball sized portions. Press or roll each dough ball to form a 4-inch round.
Fill each pressed round with 2 tablespoons of the chicken mixture and 1½ teaspoons cheddar cheese.
Bringing all the edges of the dough into the center, fold the dough around the filling. Seal and roll into a ball.
Place on baking tray lined with parchment paper and brush with beaten egg. Sprinkle the remaining ½ tablespoon of all-purpose chicken seasoning mix.
Bake at 375°F for 15-20 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.