Crescent Chicken Squares
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp garlic powder
- 6 oz cream cheese softened
- 1/4 cup spring onions chopped
- 1/2 - 1 tsp salt
- 2 (8 oz) pillsbury crescent butter flake roll dough
- 6 cups cooked chicken shredded (i use a deli bought rotisserie chicken)
- 2 tbls milk
- 1 tbls chopped pimento pepper (jarred roasted red peppers
- 1 tbls chives chopped + extra for garnish
- 1/4 - 1/2 tsp pepper
- 1 - 2 tsp sriracha sauce
- butter (optional for brushing tops of crescents if
- Carbohydrate 16.88466208204 g
- Cholesterol 1113.41370492 mg
- Fat 230.76155051328 g
- Fiber 0.898449989318848 g
- Protein 250.28342063796 g
- Saturated Fat 97.472899957424 g
- Serving Size 1 1 recipe (1059g)
- Sodium 1782.261629812 mg
- Sugar 15.9862120927212 g
- Trans Fat 29.251022097852 g
- Calories 3185 calories
Preheat oven to 375°F and line a baking sheet with parchment paper.Using 2 forks, shred the chicken, enough to make up 6 cups.In a large bowl, add in the shredded chicken, softened Cream Cheese and blend well.Add in Milk to loosen the Chicken mixture slightly. Mix in the chopped Pimento, Onions, Chives, Garlic Powder, Salt and Pepper to taste and Sriracha Sauce to taste.Blend everything well.Separate the dough, cutting along the perforations to form 4 rectangle, pressing the perforations firmly to seal.Spoon ½ cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to center of chicken mixture and twist and pinch firmly and sealing edges.Place on parchment lined baking sheet (if using Butter Flake Crescents continue on to bake). If using original or plain flavored Crescents, then you will need to brush tops of dough with 1 tablespoon melted butter so they will brown.Bake for 20 - 25 min or until golden. Remove and serve.Garnish with Chives (optional).Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
