Caesar Chicken Salad Squares |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe on Pillsbury's web site. This recipe was a bake-off winner by Lisa Huff. I did revamp a bit for our tastes. Nice quick and easy meal to use with leftover chicken. Ingredients:
2 cups shredded cooked chicken |
2 ounces shredded cheese (i used four blend shredded cheese) |
2 tablespoons parmesan cheese |
3 slices bacon, cooked and crumbled |
2 tablespoons caesar salad dressing |
1 tablespoon mayonnaise |
1 teaspoon minced garlic |
1 teaspoon lemon juice |
1/8 teaspoon red pepper flakes (optional) |
fresh ground pepper |
8 ounces crescent rolls |
4 tablespoons caesar salad dressing (optional) |
Directions:
1. Heat oven to 375.
2. In medium bowl mix chicken, cheeses, bacon, 2 tablespoon dressing, mayo, garlic, lemon juice, red pepper flakes and pepper until well combined.
3. Unroll dough; separate into 4 rectangles. Place on cookie sheet. Press each rectangle into 6 x 4 rectangle, firmly pressing to seal.
4. Spoon one fourth of chicken mixture onto the center of each dough rectangle.
5. With a knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square.
6. Bake 16 to 21 minutes or until golden brown. Remove from cookie sheet and garnish each with 1 tablespoon of Caesar dressing.
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