Recipe: Savory Crescent Chicken Squares and Chicken Turnovers

SAVORY CRESCENT CHICKEN SQUARES

1 (3 oz.) pkg. cream cheese with chives, softened
3 tbsp. margarine, melted
2 cups cooked chicken or 2 (5 oz.) cans boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. pimento, chopped
1 (8 oz.) can Pillsbury quick crescent rolls
3/4 cup seasoned bread crumbs

Preheat oven to 350 degrees.

In medium bowl, blend cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add next 6 ingredients and mix well.

Separate crescent dough into 4 rectangles; press perforation to seal. Spoon 1/2 cup mixture onto center of rectangles. Pull 4 corners together at top and seal edges. Brush tops with reserved melted 1 tablespoon margarine, and sprinkle bread crumbs on top.

Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.

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CHICKEN TURNOVERS
Makes 4 servings

2 cups chopped cooked chicken
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. chopped onion
2 tbsp. chopped chives
2 tbsp. milk
1/4 tsp. salt
Dash of pepper
Milk
1 pkg. (8) refrigerated crescent rolls

Combine the chicken, cream cheese, onion, chives, 2 tablespoons milk, salt and pepper in a medium mixing bowl.

Separate rolls into 4 pieces, sealing perforations. Pat each piece into a 6 inch square.

Spoon one fourth of the chicken mixture onto each square. Bring corners of each square together over filling, pinching seams together to seal.

Using a wide spatula, transfer turnovers to ungreased baking sheet. Brush with milk.

Bake in a 350 degree oven for 20 to 30 minutes or until golden brown.