Savory Crescent Chicken Squares |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe won the 1974 Pillsbury Bake-Off. Doris Castle of River Forest, IL won $25,000. Ingredients:
1 (3 ounce) package cream cheese, softened |
1 tablespoon margarine, softened (or butter) |
2 cups cooked chicken, cubed |
1 tablespoon fresh chives, chopped (or onion) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons milk |
1 tablespoon pimiento, chopped (optional) |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1 tablespoon margarine, melted (or butter) |
3/4 cup seasoned croutons, crushed |
Directions:
1. Heat oven to 350°F.
2. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth.
3. Add chicken, chives, salt, pepper, milk and pimientos; mix well
4. Separate dough into 4 rectangles. Firmly press perforations to seal.
5. 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.
6. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.
7. Bake at 350°F for 25 to 30 minutes or until golden brown.
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