Yield: 4 sandwiches
Measure | Ingredient |
---|---|
3 ounces | Pkg cream cheese, softened |
1 tablespoon | Butter, softened |
2 cups | Cubed cooked chicken -OR- |
2 eaches | 5 oz cans chunk chicken, drained & flaked |
1 tablespoon | Chopped chives or onion |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 tablespoons | Milk |
1 tablespoon | Chopped pimiento (opt) |
8 ounces | Can Pillsbury Refrigerated Crescent Dinner Rolls |
1 tablespoon | Butter, melted |
¾ cup | Seasoned croutons, crushed |
1974 Pillsbury Bake Off Winner Heat oven to 350 degrees. In medium bowl, beat cream cheese and 1 T softened butter until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal.
Spoon ½ c of 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 T melted butter; sprinkle with crushed croutons.
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Doris Castle, IL. Submitted By TERRI WOLTMON On 03-12-95