Caesar Chicken Salad Squares

FILLING:
2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or one 12.5-oz. can chunk chicken
2 oz. (1/2 cup) shredded mozzarella cheese or Italian cheese blend
1 tablespoon bacon flavored bits
2 tablespoons regular or reduced-fat Caesar dressing
1 tablespoon regular or light mayonnaise
1 teaspoon minced garlic
1 teaspoon lemon juice

CRUST
1 eight-ounce can Pillsbury refrigerated regular or Reduced Fat Crescent Dinner Rolls

GARNISH
1/4 cup Caesar dressing 1 cup shredded romaine lettuce

Heat oven to 375 degrees. In medium bowl, mix all fillings until well combined.

Unroll dough; separate into four rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal.

Spoon about 1/2 cup chicken mixture onto center of each dough rectangle.

With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the eight points of each rectangle up over filling; firmly pinch to seal, forming a square.

Bake at 375 degrees for 16 to 21 minutes or until deep golden brown. Remove from cookie sheet.

Garnish each with tablespoon Caesar dressing and 1/4 cup shredded lettuce.