I took the liberty of renaming this recipe since (a) I love pillows and (b) these look like pillows when they’re done. But that may be a bit impertinent since it won $25,000!!! dollars in the Pillsbury Bake-Off in 1974! And yes, that’s the year I tore it out of a magazine, and here’s the page! This recipe has been a family favorite ever since. You can make the filling ahead of time, so it’s great when company is coming, too. Enjoy!
Preheat oven to 350º.
Blend 1 package cream cheese (the recipe calls for a 3-oz pkg but I use the bigger one) and 2 T melted butter.
Add 2 cups cooked, cubed chicken, 1/4 t salt, 1/8 t pepper, 2 T milk, 1 T chopped chives or onion, and 1 T chopped pimiento or roasted red peppers (I also add a pinch of tarragon sometimes); mix well.
Separate a can of crescent dinner rolls into four rectangles and seal perforations. Spoon 1/4 of the chicken mixture onto each, pull up the four corners of dough, and seal. Brush tops with 1T melted butter.
Bake on ungreased cookie sheet 20-25 minutes until golden brown. Refrigerate any leftovers. (Ummm . . . but you won’t have any!)
Now I invite you to visit my all-time-favorite cooking blog Consumed: My Culinary Adventure, created by my beautiful (and newest!) daughter-in-law Danielle. Be prepared to swoon! 🙂