This week’s hot tip is actually a recipe that I’ve had for many years. It was a Pillsbury Bake-Off winner back in the ’70s – Momcat used to make it occasionally for me and Pops, but used a vegetarian chicken substitute instead (still very tasty). Out of all the dishes I’ve cooked for Joe in the 6 months we’ve been together, this is his favorite.
Savory Chicken Crescent Squares
3 oz cream cheese, softened
2 T margarine, melted
2 C chicken, cooked and cubed
1/4 tsp salt or Season-All
1/8 tsp pepper
1 ½ tsp milk*
1 T chopped onion or chives
1 T chopped pimiento
8 oz can Pillsbury crescent rolls
3/4 C seasoned bread crumbs OR crushed seasoned croutons
1 T margarine, melted (optional)
Combine cream cheese, 2 T margarine, chicken, salt, pepper, onion, pimiento, and milk. Mix well. Separate can of crescent rolls into 4 rectangles, sealing perforations, on a cookie sheet or flat baking pan. Spoon 1/4 to ½ cup of chicken mixture onto each rectangle. Pull corners to center and seal, or fold sides over to make a small square. Brush tops of squares with 1 T melted margarine and sprinkle bread crumbs/croutons on top.
Oven Temp = 350°
Baking Time = 20 – 25 minutes, or until golden brown
Serves = 4
*You can eliminate the milk all together, as it makes the mixture very runny.
- Use real cream cheese–lowfat or fat-free cream cheese will make the mixture too watery.
- The bread crumbs or crushed croutons can be brushed on without using any additional margarine.
- To make this vegetarian, use 1 can Worthington Fri-Chik instead of chicken. You can also try chickpeas (I haven’t done this yet but I bet it would be really good), seitan, or seasoned tofu.
- Try different fillings! Possibilities include chili with cheddar cheese, spinach with ricotta or feta cheese, pepperoni and mushrooms with mozzarella…man, now I’m hungry.