Ingredients:
1 (3 ounce) packages 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 pimientos, chopped (optional)
1 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon margarine, melted ( or butter)
3/4 cup seasoned croutons, crushed
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.