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| 2 cups cups |
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Chicken breast, cooked, cubed |
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| 1/2 cup |
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Shredded mozzarella cheese or Italian cheese blend (2 oz) |
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| 1 Tbs |
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Grated Parmesan cheese |
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| 1 Tbs |
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Bacon bits |
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| 2 Tbs |
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Caesar salad dressing |
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| 1 Tbs |
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Mayonnaise |
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| 1 clove |
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Garlic, finely chopped |
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| 1 tsp |
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Lemons juice |
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| 1 8 oz can |
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Pillsbury refrigerated crecent rolls |
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| 1 |
Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended. |
| 2 |
If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle |
| 3 |
Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. With 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. |
| 4 |
Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce. |
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| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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