Pastry Wrapped Creamy Chicken Squares

January 25, 2012

These are the tasty pastry squares we served at our party this past weekend.

The original recipe makes four large pastry squares, perfect for a family dinner. But for the party, I thought they would be better in a smaller size. They were a little more time consuming to make but their small size made them easy to eat. And mightly cute to look at.

Make them big or make them small. It’s all good.

Pastry Wrapped Creamy Chicken Squares
recipe adapted from Pillsbury

4oz cream cheese, softened
1 Tbsp butter, softened
2 cups cubed cooked chicken
1 Tbsp chopped onion
1/4 tsp salt
1/8 tsp fresh ground pepper
2 Tbsp milk
1-8oz can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
crushed seasoned bread crumbs

In a bowl, stir the cream cheese and butter until smooth. Add in chicken, onion, salt, pepper and milk. Mix well

To make the squares, unroll the crescent dough on a lightly floured surface. With a lightly floured rolling pin, gently roll out the dough a bit. Don’t smash the dough but stretch it out, make it a better rectangle. This will make dividing it into equal parts easier.

Once the dough is rolled out, cut into your preferred number of squares. The original recipe calls for the pastry dough to be cut into four pieces. For the party, I made appetizer size squares so I divided it into 16 pieces.

Divide the chicken mix among the squares.

To wrap up, grab each of the four corners, gather in the middle and twist together. Pinch the seams to seal.

Place on a cookie sheet covered in foil. Spray the foil.

Before cooking, brush the tops of the pastries with melted butter and sprinkle with crushed croutons.

Bake at 350° for 25 to 30 minutes, until golden brown.

Best served fresh out of the oven.

Take care.

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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