It's no secret that Chick-fil-A is constantly at work testing new recipes to create meals that surpass customers' expectations. But what winds up on the cutting room floor?

                        a plate of food on a table? Courtesy Chick-fil-A, Inc.

                        In a recent post from Chick-fil-A's blog, The Chicken Wire, writer Bekki Poelker shares four items that got the ax before they even had a sliver of real estate on Chick-fil-A's menu.

                        Biscuit Cinnamon Rolls

                        Sounds great on paper, but not so great in practice. Unfortunately for our taste buds, the item was nixed due to the complexity of cooking logistics. We'll wallow in our sorrow and a Chocolate Chunk Cookie to numb the blow of this one.

                        Cranberry Orange Bagel

                        Back in 2006, Chick-fil-A was looking to add this to their breakfast menu. The square Cranberry Orange Bagel was served with a breakfast chicken fillet and a side of cream cheese. Despite getting test kitchen praise, it never made it beyond test kitchen walls. The silver lining? It helped bring to life Chick-fil-A's Chicken, Egg, and Cheese Breakfast Bagel.

                        Related video: Your Chick-fil-A Order Begins At This Amazing Test Kitchen

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                        Chicken Quesadilla

                        Oh boy, this would have been quite the dream. At one point, the Chick was considering making a savory Quesadilla with Chick-fil-A Chicken Nuggets, cheese, and the same tortilla used in its Breakfast Burrito. Much to our dismay, this dish took too much time for the kitchen to make efficiently.

                        Rosemary Garlic Flatbread Wrap

                        This item may not be on the Chick-fil-A menu, but it helped to spark innovation that led to Chick-fil-A's popular cool wraps. The Rosemary Garlic Flatbread Wrap made it to testing in several markets (in focus groups where participants didn't know where dishes came from, as opposed to in-store testing), but there wasn't a strong enough positive response to bring it to market. “It was very polarizing,” Chef Shona Jonson, who works in menu development for the company, said in the article. “There were lovers and there were haters.”

                        Curious for more Chick-fil-A intel? Check out 5 Secrets That Chick-fil-A Employees Know That You Should Too.

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