A quick and easy warm chicken sandwich.
| 1 (3-oz.) pkg. cream cheese, softened | 1 T margarine or butter, softened | |
| 2 c cubed cooked chicken* | 1 T chopped chives or onion | |
| 1/4 teaspoon salt | 1/8 teaspoon pepper | |
| 2 tablespoons milk | 1 T chopped pimiento, if desired | |
| 1 8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls | 1 T margarine or butter, melted | |
| 3/4 cup seasoned croutons, crushed |
Heat oven to 350 F. In medium bowl, beat cream cheese and 1 tablespoon softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of 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 margarine; sprinkle with crushed croutons. Bake at 350 F. for 25 to 30 minutes or until golden brown.
4 sandwiches
TIP: * Two 5-oz. cans chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.
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