Depending on how you look at it, this recipe for Crescent Chicken Squares is either an easy-fix method for making chicken Wellington (or beef or turkey) or just a great, novel way to use up leftovers. Cheryl King of Temperance, who submitted it, got the recipe from a friend. She calls it a “quick, easy meal.”
Crescent Chicken Squares
3 ounces cream cheese
3 tablespoons margarine or butter, divided
2 cups cubed chicken (or roast beef or turkey), cooked
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons milk
1 tablespoon chives, chopped
1 (8-ounce) package crescent dinner rolls
Preheat oven to 350°.
Blend cream cheese with 2 tablespoons of margarine. Add chicken, salt, pepper, milk, and chives. Mix well. Melt the remaining margarine.
Separate rolls into 4 rectangles. Press perforations to seal. Spoon ½ cup meat mixture into center of each dough rectangle. Pull corners of dough up around meat and twist to seal. Brush tops with remaining margarine. Bake on ungreased cookie sheet for 20-25 minutes or until golden brown.
— Cheryl King
Have a recipe that is fast and healthy? Send it to email@example.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.