Full recipe below
Thanks to our sister station in Cleveland, Ohio, for sharing this recipe.
The original amount is listed but my family doubles or triples it all to make more!
1 package (3 oz) cream cheese, softened
1 tablespoon Butter, softened
2 cups cubed cooked chicken (The Dill family boils chicken and then cuts it up into little squares)
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™refrigerated Crescent Dough Sheet
1 tablespoon Butter, melted
3/4 cup seasoned croutons, crushed
Preheat oven to 350°F.
Boil chicken and cut up into little square pieces.
In medium bowl, mix cream cheese softened butter; beat until smooth.
Add chicken, salt, pepper, onions, milk and pimientos; mix well.
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.
Bake 25 to 30 minutes or until golden brown. 6. Enjoy!