Chicken Caesar Salad Squares

I'm not a big fan of Caesar salads, but Heath loves them. I saw this and figured it would probably be something he would like...and since it also used crescent rolls, I would probably like it as well. And I did. A lot.

I was actually surprised by how much I liked this. I thought it had more of a chicken salad taste to it, topped with some Caesar dressing, but maybe that's just me. Heath really like them too. Jesse, not so much, but I was expecting that.

And the best part? They were super easy. If you can find Crescent Creations (crescent roll dough without the perforations), then I highly recommend using that. I've never been able to find them here (the one and only strike against my beloved Publix), but they seem like they would make so many recipes so much easier. I swear, no matter how well you seal those damn perforations, a seam is gonna pop somewhere while baking. Every. Time.

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'Chicken Caesar Salad Squares'

Source: Adapted from Pillsbury

Ingredients

Filling

2 cups cubed cooked chicken breast or 1 can chicken breast in water, drained (12.5 oz)

1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)

1 tablespoon grated Parmesan cheese

1 tablespoon bacon pieces

2 tablespoons Caesar dressing

1 tablespoon mayonnaise

1 clove garlic, finely chopped

1 teaspoon lemon juice

Crust

1 can crescent rolls  (8 oz) OR 1 can Crescent Creations seamless dough (8 oz)

Garnish

1/4 cup Caesar dressing

1 cup shredded romaine lettuce

Directions

1. Heat oven to 375. 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. Bring the 4 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.

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