I got this recipe from one of my Pampered Chef Cookbooks. This a tasty appetizer that we actually had for a dinner on one of our warm spring days-not like the snow today! The kids liked it and it was tasty, but loaded with calories and fat! Because of its high fat and calorie content it is probably best served as an appetizer (Each square if you get 12 servings out of your creation according to the book has upwards of 300 calories and 20 g of fat. Now if you used reduced fat products like I always like to do I can't tell you what the counts are, but I bet it doesn't change them all that much!---DARN!). This would be a fun party or shower finger food.
Clubhouse Chicken Squares
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese softened ( I personally think you could go less here!)
2 Tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon Dill mix (I used McCormick's "It's a Dilly mix)
1 can (10 oz) Chunk white chicken, drained and flaked (I cooked and diced chicken tenders)
1/2 small cucumber, seeded, sliced, and quartered
2 plum tomatoes, seeded and diced (I used slicing tomatoes I had on hand)
1/2 cup (2 oz) Shredded Cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled
Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of stoneware pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.
In a bowl combine cream cheese, mayonnaise, pressed garlic and dill mix; mix well. Spread mixture evenly over crust; top with chicken.
Thinly slice cucumber and cut into quarters. Dice tomatoes and grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes. Cut into squares.
We didn't wait for it to cool. We just ate it up the way it was and were content that dinner was accomplished! :-)