Chicken Squares
Creamy chicken filling is wrapped in flaky crescent dough and baked with a crunchy crouton topping.
Ingredients
- 3 oz cream cheese softened, 85g
- 1 tbsp unsalted butter softened, 14g
- 2 cups cooked chicken cubed, 300g
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp milk 30ml
- 1 tbsp chopped pimientos optional
- 1 can refrigerated crescent roll dough 8 oz / 226g
- 1 tbsp unsalted butter melted, 14g
- 3/4 cup seasoned croutons crushed, 60g
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, beat the softened cream cheese and 1 tablespoon of softened butter together until smooth.
- Stir in the cubed chicken, chives, salt, pepper, milk, and optional pimientos until well combined.
- Unroll the crescent dough. If using crescent rolls, separate the dough into 4 rectangles and press the perforations firmly to seal them. If using a dough sheet, cut it into 4 equal rectangles.
- Spoon about 1/2 cup of the chicken mixture into the center of each dough rectangle.
- Bring the four corners of the dough up to the center, over the filling. Twist the corners together and pinch all the edges to seal the filling inside.
- Place the squares on an ungreased baking sheet. Brush the tops with the melted butter and sprinkle evenly with the crushed croutons.
- Bake for 25 to 30 minutes, or until the dough is golden brown and cooked through. The filling should be heated thoroughly.
- Let the squares cool for a few minutes before serving.
Notes
Food Safety: Always ensure poultry is cooked to a safe internal temperature of 165°F (74°C). Since the chicken is pre-cooked, this ensures it is safely reheated.
A great way to use up leftover rotisserie chicken is to shred or cube it for the filling.
Make sure to pinch the seams of the dough tightly to prevent the creamy filling from leaking out during baking.
Crush the croutons by placing them in a zip-top bag and gently rolling over them with a rolling pin or can.