- 2 (8oz) cans Crescent rolls
- 1 large can chicken breasts chunks (in water), partly drained
- 4 oz cream cheese
- About 1 Tbsp dried, chopped onion
- Salt & Pepper, to taste
Preheat your oven to 375 degrees. Open your can of chicken and drain about half of the water out. In a medium-sized mixing bowl with a fork, mix the cream cheese, onions, salt & pepper and the half-drained can of chicken. When the mixture is creamy and the cream cheese is equally incorporated, get your crescent rolls out and start making your squares!
Open your crescent roll packages. Tear the perforations to make the dough into 4 squares. (Each roll package contains 8 crescent rolls, which makes 4 squares) Using your fingertips, smooth out the perforation line that goes from the top corner to the bottom corner.
Now fill the center of the dough with 1/8th of the cream cheese/chicken mixture.
Take the 2 opposite corners and pinch them together at the top.
Now add a third side and pinch at the top.
Pinch the edges of the sides together to enclose the filling while still pinching the top.
When all the chicken squares are completed and on the cookie sheet, put them into your pre-heated oven and cook for approximately 12 minutes. Watch for them to brown up and the dough to cook through. Sometimes it takes a little longer if they’re extra full of filling or if I use the reduced-fat crescent dough. It just totally depends. Once you start smelling them, (YUMMM!) keep checking them.