Serves: 4
Total Calories: 788

1 (3-ounce) package cream cheese, softened
4 tablespoons butter, softened, divided
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped onions
1 tablespoon finely chopped celery
1 small bottle pimiento, drained and chopped
2 tablespoons milk
3 cups diced cooked chicken
2 (8-ounce) cans crescent roll dough
1 cup seasoned bread crumbs
1/8 teaspoon garlic powder

Lightly grease a cookie sheet; set aside. Preheat oven to 350°. In a small bowl, combine cream cheese, 2 tablespoons butter, salt, pepper, onion, celery, pimento, and milk; stir with wooden spoon until well blended. Add chicken. Open crescent rolls and separate the dough, keeping 2 triangles together to form a square, for a total of 8 squares. Press the perforations to seal the holes. In the center of each square, place about 1/2 cup chicken mixture. Pull the 4 corners together and twist top to seal pie.

Melt remaining 2 tablespoons butter. Combine bread crumbs with garlic powder. Brush each pie with butter and sprinkle with crumbs. Place on greased cookie sheet and bake 20 minutes until lightly browned. Serve immediately, or can be kept frozen for up to 2 weeks. To reheat, cook at 325° for 10 -15 minutes, or wrap in foil and place on medium coals for 10 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 788
Calories from Fat: 394

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