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1 (3-ounce) package cream cheese, softened
1 tablespoon margarine or butter, softened
2 cups cubed cooked chicken *
1 tablespoon chopped chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimiento, if desired
1 (8-ounce) can refrigerated crescent rolls
1 tablespoon margarine or butter, melted
3/4 cup seasoned croutons, crushed


Heat oven to 350°F. In medium bowl, beat cream cheese and 1 tablespoon softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimento; mix well.

Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of 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.

*TIP: Two 5-oz. cans chunk chicken, drained and flaked, can be substituted for cubed chicken.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.