Ingredients
2
cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
1/2
cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1
tablespoon grated Parmesan cheese
1
tablespoon bacon flavor bits
2
tablespoons regular or reduced-fat Caesar dressing
1
tablespoon regular or reduced-fat mayonnaise
1
clove garlic, finely chopped
1
teaspoon lemon juice
1
can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup Caesar dressing
1
cup shredded romaine lettuce
Preparation
Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended.
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.
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.
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.
