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. |
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