CHICKEN SQUARE PUFFS
Here's a treat from a Pittsburgh e-mail pal, thanks to the Pillsbury Dough boy as well. You could buy cold rotisserie chicken, skin and debone the meat for a double recipe. Serve with a salad of greens. Yum!

1 (3 oz).package cream cheese
1 Tablespoon of butter, softened
2 cups cubed cooked chicken
1 Tablespoon of chopped chives or green onion
¼ teaspoon of salt
Dash of freshly ground pepper
1 Tablespoon of chopped pimento (optional)
2 tablespoons milk
1 (8 oz. can) Pillsbury Refrigerated Crescent Rolls
1 Tablespoon of butter, melted
¾ cup of seasoned croutons, crushed

Heat oven to 350 degrees F. In a medium bowl combine cream cheese and 1 tbs. softened butter; beat until smooth. Add chicken, chives (onions), salt, pepper, milk, and chopped pimento. Mix well.

Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 Cup chicken mixture onto center of each rectangle. Pull four corners of dough to center of chicken mixture; twist firmly. Pinch the edges to seal. Place on an un-greased cookie sheet.

With pastry brush, brush tops of sandwiches with 1 tablespoon of melted butter. Sprinkle with crushed croutons.

Bake for 25 to 30 minutes, or until golden brown.
Serves four.