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 |
| 1/8 | teaspoon 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 flaky 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. Recipe from Pillsbury.com and picture from my kitchen |
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