These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course.
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons butter, melted
- 2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken
- 1⁄4 teaspoon salt and pepper, to taste
- 2 tablespoons milk
- 1 tablespoon chopped onion
- 1⁄4 cup chopped olive (optional)
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 3⁄4 cup crushed crouton
- Blend cream cheese with 2 Tbsp butter until smooth.
- Add next five ingredients and mix well.
- Spoon 1/2 C meat mixture onto 2"triangles" of dough.
- (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
- Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.
These were delicious and dissappeared quickly. I used about 1/3 cup of mushrooms instead of the olives. I had quite alot of filling left though so I made some pastry, cut into rounds, spooned on the mixture, folded in half and crimped the edges with a fork. They turned out great too!
The combination of crescent rolls and savory chicken filling was delicious. If you ever want to jazz up a chicken salad sandwich, this filling would go well on any type of bread. The ingredients blend well together. I used low fat canned chcicken as a time saver and reduced fat cream cheese and reduced fat crescent rolls to save on calories. Would go well with a salad.
I've made these twice now, and my husband is now requesting them weekly! These are AMAZING! I use the reduced fat cream cheese and reduced fat crescent rolls, and leave out the olives and chopped onion, and just throw in some onion powder. I stick a pot of water on the stove and heat to boiling, while I dice up chicken breasts. I cook the chicken in the boiling water (covered) with chicken seasoning. It usually takes about 3-5 minutes. By accident, I left out the milk the second time, and didn't notice a difference! I also sprinkled the squares with grated parmesan cheese instead of the croutons...that was DELICIOUS! Mine are usually done in about 18 minutes. To reheat leftovers, I put them back in the oven at 250*...much better than becoming mushy in the microwave. Thanks for a wonderful recipe that I will keep in my "go-to" recipes! :)