Chicken Crescent Squares Recipes

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

Steps:

• Preheat oven to 375°F.
• Shred chicken and mix with cream cheese and onion.
• Spoon the chicken mixture into an opened crescent roll and pull edges up and over in order to create a square or pocket shape.
• Bake in the oven for about 9-10 minutes.

Steps:

• In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together. , Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs. , Bake at 350° for 20-25 minutes or until golden.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Melt butter and set aside 2 T. for later.
• Blend softened cream cheese and remaining butter until smooth. Add all but last two ingredients and stir together.
• Separate crescent roll dough into 4 rectangles and pinch together the perforations between triangles in each.
• Spoon 1/8 of meat mixture into center of each rectangle. For each, pull the 4 corners of dough together at the top and twist. Seal edges by pinching dough together.
• Use reserved butter to brush each stuffed square, then sprinkle bread crumbs on top.
• Bake on ungreased cookie sheet for 25-30 minutes, until lightly browned.

Steps:

• Heat oven to 350°F.
• In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth.
• Add chicken, chives, salt, pepper, milk and pimientos; mix well
• Separate dough into 4 rectangles. 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 margarine; sprinkle with crushed croutons.
• Bake at 350°F for 25 to 30 minutes or until golden brown.

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

Steps:

• Preheat oven to 350 degrees.
• Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
• Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
• Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
• Bake at 350 degrees for 20-25 minutes until browned.

Steps:

• Blend cream cheese with butter.
• Add chicken, salt, pepper, milk, and onion.
• Spoon 1/2 cup meat mixture onto 2 unseparated "triangles" of dough - this should be a square.
• Sprinkle top liberally with cooked broccoli.
• Pull 4 corners to the top center of the mixture and twist slightly to seal edges by pinching.
• Brush tops with remaining butter.
• Bake on ungreased cookie sheet for 20-25 minutes in 350 degrees oven until golden brown.

Steps:

• Mix first five ingredients together.
• Open rolls, pinch diagonal cuts together to form rectangle. Put even amount of mixture on each. Fold over, pinch sides down. Brush with melted butter, sprinkle with crushed seasoned croutons.
• Bake in preheated 350 degrees F oven approx. 25-30 minutes, till golden & puffy. Makes 8 squares.