Prep Time:
20 Min
Total Time:
50 Min
Makes: 4 sandwiches
20 Min
Total Time:
50 Min
Makes: 4 sandwiches
INGREDIENTS
1 package (3 oz) cream cheese, softened
1 tablespoon LAND O LAKES® Butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon LAND O LAKES® Butter, melted
3/4 cup seasoned croutons, crushed
DIRECTIONS
1.Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
2.Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. 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. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
3. Bake 25 to 30 minutes or until golden brown.
1.Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
2.Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. 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. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
3. Bake 25 to 30 minutes or until golden brown.
~These are really yummy. Me and Ty like them without the onions and the pimientos. They are delicious. If you try them out, let me know how you liked it!
