Chicken Stuffed Crescent Rolls

I remember Mom making these when we were young. These had to have been among my favorite of the dinners in the Decker household. Mom always paired them up with Rice-A-Roni's herb flavored Angel Hair pasta. I love that it has become one of my kids' favorites as well. Whenver I eat them, it reminds me of home!

Chicken Stuffed Crescent Rolls

INGREDIENTS:

- 8 oz. cream cheese

- 1/3 cup butter

- 1/8 tsp. pepper

- 2 cups cooked chicken, shredded and cooled

- 2-3 green onions, sliced

- 3 packages of pop-open crescent rolls

- melted butter

- Stove Top stuffing, chicken flavored (or bread crumbs)

DIRECTIONS: In a bowl, combine cream cheese, butter, pepper, cooled cooked chicken, and green onions. Combine by squeezing ingredients with your hands. Open up the cans of crescent rolls. Each can comes with 8 triangles of dough, and you will use this to make 4 rolls. So, take 2 of the triangles and make sure they are lined up as a rectangle...you can squeeze the seam together to seal it better. Scoop out 1/4 cup of the chicken mixture and place it in the middle of a crescent rectangle dough. Fold all the sides around it to fully cover the chicken mixture. It should be in a ball shape. Dip the dough ball into melted butter, then roll in some stuffing/bread crumbs. Place on a cookie sheet. Contine with the remaining chicken and dough. Bake at 325 degrees for 20-25 minutes. Serves well with rice or a light herb pasta.