If the Italians have tomato sauce and the Urkranians have borscht, then cakers can claim Pillsbury Crescent Roll dough as one of the fundamental building blocks of our culinary heritage.
Cakers use it for everything. We top potpies with it. We wrap it around weiners. We stick a marshmallow in it and call it dessert. Heck, I’ve even used it a few times to repair dry wall.
These Chicken Crescent Squares pack a punch with a rich buttery exterior juxtaposed with a creamy, savoury interior. And who said croutons are just for iceberg salads? Play on, player.
1 8 ounce package Pillsbury crescent rolls
3 ounces cream cheese, softened
2 teaspoons melted butter or margarine
2 cups cubed cooked chicken
salt and pepper to taste
2 teaspoons milk
1 tablespoon onion, chopped
crumbled croutons or stuffing mix, combined with a little butter
Heat oven to 350°. Spray a cookie sheet with Pam. In bowl, mix cream cheese, margarine or butter, chicken, seasoning, milk and onion. Divide crescent rolls into 4 large squares. Fill each square with the chicken mixture and fold the square up over the filling. Seal well, making sure there are no leaks. Sprinkle tops with croutons. Bake for 20-25 minutes.
(Note: The dough is perforated and more rectangular than square, so it can be a little finicky to work with. But you'll do just fine. I know it.)
Source: The Best of Enbridge