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 regular or reduced fat crescent dinner rolls OR 1 can (8 oz) refrigerated seamless dough sheet
Garnish, if desired
1/4 cup Caesar dressing
1 cup shredded romaine lettuce
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 6×4-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 6×4-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.
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet