Aunt Jeanne's Crescent Chicken Squares
(Pillsbury Recipe modified by WJW)
1 package (3 oz) cream cheese, softened
1 tablespoon Butter, softened
2 cups cubed cooked chicken (The Dill family boils chicken and then cuts it up into little squares)
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™refrigerated Crescent Dough Sheet
1 tablespoon Butter, melted
3/4 cup seasoned croutons, crushed
Preheat oven to 350°F.
Boil chicken and cut up into little square pieces.
In medium bowl, mix cream cheese softened butter; beat until smooth.
Add chicken, salt, pepper, onions, milk and pimientos; mix well.
Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal.
Spoon 1/2 cup chicken mixture onto center of each rectangle.
Pull 4 corners of dough to center of chicken mixture; twist firmly.
Pinch edges to seal.
Place on ungreased cookie sheet.
Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
Bake 25 to 30 minutes or until golden brown. 6. Enjoy!
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