Bake-Off® Contest 41, 2004
Birmingham, Alabama

Caesar Chicken Salad Squares

The flavors of a chicken Caesar salad are wrapped up in a flaky crescent crust.

(112)
(17)
Save and Share
  • prep time 15 min
  • total time 40 min
  • ingredients 11
  • servings 4
 

Ingredients

Filling

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

Crust

1
can (8 oz) Pillsbury™ refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

Garnish, if desired

1/4
cup Caesar dressing
1
cup shredded romaine lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
8g,
8%
Trans Fat
3g
3%
),
Cholesterol
70mg
70%;
Sodium
740mg
740%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
15%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.