Savory Crescent Chicken Squares

Prep time: 20 min; start to finish: 50 min
Makes 4 sandwiches

Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off Contest (won $25,000 in 1974)

1 (3 oz) pkg cream cheese, softened
1 Tbsp margarine or butter, softened
2 cups cubed cooked chicken
1 Tbsp chopped fresh chives or green onions
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped pimientos, if desired
3 T sauteed diced mushrooms
1 tsp lemon juice
1 (8 oz) can Pilsbury Refrigerated Crescent Dinner Rolls
1 Tbsp margarine or butter, melted
3/4 cup seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl, combine cream cheese and 1 Tbsp 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 rectangles. 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 Tbsp melted margarine; sprinkle with crushed croutons.

Bake at 350 degrees for 25-30 minutes or until golden brown. Can serve with mushroom gravy made from cream of mushroom soup.

submitted by Janice Robinson