Chicken Rolls

Chicken Rolls

3 oz. cream cheese, softened
2 T butter
1 c. cooked chicken, chopped
1-4oz can mushrooms (or add extra 1/2 c chicken)
1 can refrigerator crescent rolls (refrigerator biscuits can be flattened and substituted)
1/2 c. seasoned croutons, crushed
1/4 c. walnuts or pecans, finely chopped
1/2 t. sage
3 T butter, melted

For the filling, mix cream cheese and butter well.  Then stir in chicken and mushrooms.  Separate crescent rolls into eight triangular pieces.  Spread each with about 1/4 cup chicken mixture.  Roll up and tuck sides of dough under to make a ball; pinch the dough to seal edges.
Mix croutons, nuts, and sage.  Dip each roll in the melted butter and then in the crumb/nut mixture.  Place on cookie sheet and bake 15-20 minutes at 375' F. Serve with gravy on top.  Can be frozen (before or after baking) and reheated.
Gravy options:  Use canned cream of chicken soup thinned with 1/3 cup of water or milk, Pillsbury chicken gravy mix plus 2 T chopped chives, or your own favorite chicken gravy.

Source:  BYU magazine