Ranch Chicken Salad Squares

This recipe was fantastic. It was so delicious that my 4 year old ate more than I did. She ate 1 1/3 squares for dinner last night. I was amazed. These are so easy, espeically if you have leftover chicken and don't know what to do with it. I got the idea from this recipe:  http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14502&WT.ac=HP_Feature_Recipe1  I think the Caesar squares would be good too, but I was in the mood for ranch.

INGREDIENTS:
1.5-2 cups cooked chicken breast either shredded or diced
3 slices cooked bacon crumbled
1/4 cup light ranch salad dressing
1/4 cup light mayo
1 can crescent roll sheets
3oz shredded mozzarella cheese

DIRECTIONS:

1. Pre-heat oven to 375.
2. Combine all ingredients except crescent roll sheet in large mixing bowl.
3. Unroll crescent sheet and cut into 4 rectangles.
4. Take 1 rectangle and press out into a square and add 1/2 cup of chicken mixture to the center.
5. Roll up sides to make a pocket and place on a greased cookie sheet.
6. Repeat steps 4-5 with the remaining crescent rectangles.
7. Bake for 15-20 minutes or until light golden brown.

Makes 4 servings.

Optional add ins: celery, broccoli, or anything else you would add in to chicken salad

Fabulous Caramel Fruit Dip

I just made this for the 4th of July weekend and it really truly was fabulous. I could have eaten the whole bowl and it makes a ton.

Ingredients:

8oz 1/3 less fat cream cheese (softened)
3/4 cup light brown sugar (packed)
1 cup fat free sour cream
1 cup skim milk
1 small box french vanilla instant pudding
2tsp vanilla
2tsp lemon juice

Directions:

1. Cream together cream cheese and brown sugar until light and fluffy.
2. Mix in the rest of the ingredients and beat well.
3. Chill and serve with your favorite fruit salad or fruit tray.

Makes about 3 cups of dip or 24 servings of 2 Tbsp each.