Savory
Crescent Chicken Squares
Jan Peterson
1
– 3oz. pkg. cream cheese, softened
1 Tbsp. butter, softened
2
cups cubed cooked chicken
1
Tbsp. Chopped fresh chives or onion
¼ tsp. salt
1/8
tsp. pepper
2 Tbsp. chopped pimientos (optional)
Crescent
Dinner Rolls
¾
cup seasoned croutons, crushed
1 Tbsp. melted butter
Heat
oven to 350 degrees. In bowl, combine cream cheese one Tbsp.
softened butter, beat until smooth.
Add chicken, chives, salt, pepper, milk and pimientos. Mix well.
Separate
crescent dough into 4 rectangles.
Firmly press perforations to seal.
Spoon ½ cup chicken mixture on to 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 2 Tbsp.
melted butter, sprinkle with crushed croutons. Bake at 350 degrees for 25 to 30 minutes
or until golden brown.