Ingredients:
3/4 cup dry herb seasoned stuffing
1/2 cup finely chopped pecans, walnuts or almonds
6 ounces cream cheese, softened
4 Tbs butter, softened
1/8 tsp pepper
2 cups diced cooked chicken
1 Tbsp chives or chopped green onions
1 Tbsp minced fresh parsley
2/3 cup chopped fresh mushrooms
2 8-ounce cans crescent rolls
3 Tbsp butter, melted
Directions:
Crush seasoned stuffing and mix with nuts: set aside. In a large bowl cream together cream cheese, butter and pepper. Add chicken, chives, parsley and mushrooms; set aside. Separate crescent rolls to form 4 rectangles, press seams securely. Place 1/2 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each folded roll into melted butter and then roll carefully into stuffing mixture. Place on baking sheet and bake for 20 minutes at 400 degrees. Yield: 8 servings.
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