A Blast from the Past! 1974 Pillsbury Bake-Off Grand Prize Winner!
3 ounces cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped chives
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos
1 can refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed
Heat oven to 350°. In a medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos and mix well.
Separate dough into 4 rectangles, firmly pressing diagonal 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 packets on ungreased cookie sheet. Brush tops of packets with 1 tablespoon melted butter; sprinkle with crushed croutons.
Bake 25 to 30 minutes or until golden brown.