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Caesar Chicken Salad Squares

(112)

17 reviews

15 min prep time
40 min total time
11 ingredients
4 servings

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Save

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

Bake-Off® Contest 41, 2004

Lisa Huff

Birmingham, Alabama

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™ 90 calorie crescents OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Garnish, if desired

1/4: cup Caesar dressing

1: cup shredded romaine lettuce

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 8g 41% Trans Fat 3g
Cholesterol: 70mg; 23%
Sodium: 740mg; 31%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 4g
Protein: 30g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 15%; 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 Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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