Chicken Crescent Squares

I know I said I was going to post this recipe yesterday, and then we started our women's conference here in town and all computer time went out the window. So, I am back today to share one of my favorites.

I made these little yummy treats for the first time back when we lived in Washington D.C. (shout out to all my NCC girls here!) and I had a "Girl's Night Out" at my house one evening. It was one of the most fun girls nights I have had in a long time and I remember these all so fondly because it was in the pre-children days and I remember we would stay up until like 2:00 a.m. and talk and yak and eat.

Lovely memories. Just lovely. :-)

So, I pulled the recipe out again yesterday to serve to my sweet friend Kelley for a lunch play date here at the house with our kiddos.

I think they were a huge hit and they are very, very simple, which is my favorite kind of recipe. So, have a girlfriend over and whip these babies up so you can look all fancy and domestic and I bet they will love it!

I served these Chicken Crescent Squares up with some yummy hummus, carrots and good ol' Stacy's Parmesan and garlic pita chips.


Here's the recipe:

INGREDIENTS
1package (3 oz) cream cheese, softened
1tablespoon LAND O LAKES® Butter, softened
2cups cubed cooked chicken
1tablespoon chopped fresh chives or onion
1/4teaspoon salt
1/8teaspoon pepper
2tablespoons milk
1tablespoon chopped pimientos, if desired
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1tablespoon LAND O LAKES® Butter, melted
3/4cup 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.

And, of course, we polished our lunch down with some peanut butter chocolate chip cookies that I pulled out of the freezer an hour before they got here. They were perfect and soft and full of calories.

Don't forget to leave a comment on my GIVEAWAY Post to win some cookies of your own from Carol's Cookies (just click comments underneath my post and go from there). Leave a comment and become a "follower" on my blog for a chance to win. Just look on the right side of my page and click on "follower".

Hope you all enjoy your weekend. I am going to be posting some home projects over at me-moddy here in the next week. I'm painting my front door red. Should be fun!!