Savory Crescent Chicken Squares

Yield:4

The recipe for Savory Crescent Chicken Squares came to me via a friend who had gotten it from her son who had gotten it from a friend's mother. We loved it too and have since passed it on to others. I believe the original source of the recipe is the Pillsbury Bake-Off Contest 25, 1974 Grand Prize Winner, Doris Castle. It's certainly a winner of a recipe as far as we're concerned! It's a quick and easy hot chicken bun which is good for lunch or for dinner and can even be served to company. It does reheat, although it's better to reheat in the oven or toaster oven than the microwave. The filling can be prepared in advance and the squares assembled and baked later. The recipe also doubles well.

3 oz. cream cheese, softened (reduced-fat ok)
1 Tbsp. butter or margarine, softened
2 Cups cubed cooked chicken (I like rotisserie chicken, but canned is ok too)
1 Tbsp. chopped chives, onions or green onions
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped pimiento, if desired
1 8 oz can refrigerated crescent dinner rolls
1 Tbsp. butter or margarine, melted
3/4 cup seasoned croutons, crushed, or bread crumbs

Heat oven to 350 degrees.

In a medium bowl, beat cream cheese and 1 Tbsp. softened butter until smooth. Add the chicken, chives or onions, salt, pepper, milk and pimiento and mix well.

Separate the crescent roll dough into 4 rectangles and press the perforations together to seal.

Spoon 1/2 cup of chicken mixture onto the center of each rectangle. Pull the 4 corners of the cough to the center of the chicken mixture and twist together firmly. Pinch the edges to seal.

Place on an ungreased cookie sheet. Brush the tops of the squares with melted butter and sprinkle with bread crumbs or crushed croutons. Bake for 25 to 30 minutes until golden brown.