Total Time
55mins
Prep 25 mins
Cook 30 mins

Similar to the other recipes, but the lemon juice in this version adds just the right tang.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Melt butter and set aside 2 T. for later.
  2. Blend softened cream cheese and remaining butter until smooth. Add all but last two ingredients and stir together.
  3. Separate crescent roll dough into 4 rectangles and pinch together the perforations between triangles in each.
  4. Spoon 1/8 of meat mixture into center of each rectangle. For each, pull the 4 corners of dough together at the top and twist. Seal edges by pinching dough together.
  5. Use reserved butter to brush each stuffed square, then sprinkle bread crumbs on top.
  6. Bake on ungreased cookie sheet for 25-30 minutes, until lightly browned.
Most Helpful

Yum! I did change a few things, based on what I had on hand, but I'm sure it would be great as written. I used 2 cans of chicken, 1 package of large crescent rolls (only making 6), onion powder (because I was short on time and didn't want to cut an onion), and used cracker crumbs instead of breadcrumbs. I never can fold these over as stated, but have found success in folding the long sides of my rectangle over first, then folding the shorter sides (which actually cover more of the top), which makes a square with a rectangle space at the top. I haven't had much trouble with oozing. I did have a little too much of the stuffing mix (perhaps one can of chicken would be enough), but I didn't want to open another can of rolls since I wasn't going to use the whole thing. A friend introduced me to these squares a while ago, and she likes to take a can of cream of chicken soup, add some milk (at least half a can), and whisk it on the stove until smooth and hot, to pour over the squares and the mashed potatoes that we make to go with it. Oh, I was a bit concerned about the lemon juice, but it worked!

Mark & Stacy September 27, 2008