VEGGIE SQUARES CRESCENT ROLLS RECIPES

Steps:

• Heat oven to 375°F. Season chicken with garlic powder, pepper and salt. In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 8 to 10 minutes or until chicken is well-browned on all sides. Remove from skillet; cool slightly.
• Unroll dough, and separate into 8 triangles. Place piece of chicken on wide end of triangle, and roll up dough around chicken; place in ungreased 13x9-inch baking dish. Repeat to use all of chicken and dough. In small microwavable bowl, heat remaining 1 tablespoon butter in microwave uncovered on High 15 to 30 seconds or until melted. Brush crescents with melted butter; top with bread crumbs. Bake 15 minutes.
• A few minutes before removing dish from oven, using same skillet, heat cream cheese and milk over medium heat, stirring constantly, until smooth and bubbling. Pour sauce into baking dish around crescent-wrapped chicken. Bake 5 to 7 minutes or until crescents are golden brown and sauce is bubbling.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Microwave frozen broccoli as directed on bag. In medium bowl, mix broccoli, chicken and cheese.
• Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
• Spoon chicken-broccoli mixture on the half of each rectangle closest to center of ring.
• Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through. Brush dough tops with melted butter, and sprinkle with Parmesan cheese. Bake 25 to 35 minutes or until top is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.