3 oz. cream cheese, softened
1 Tbs Butter, softened
2 cups cubed cooked chicken
1 Tbs 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) refrigerated crescent rolls
1 Tbs Butter, melted
3/4 cup seasoned croutons, crushed
Preheat oven to 350 degrees. Then, start by cooking your chicken in the skillet. Just in case you're thinking that looks like more than 2 cups of chicken, you're right. I double the recipe for my family...making 8 squares.
In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives/onions, salt, pepper, milk and pimientos; mix well. (I didn't have any pimientos.)
Separate dough into 4 rectangles. 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 squares with 1 tablespoon melted butter; sprinkle with crushed croutons (I used Italian Bread Crumbs instead of crushed croutons).
Bake 25 to 30 minutes or until golden brown. As you can see, some of mine didn't get pinched together well enough. No worries...they still taste fantastic!!