Stuffed Crescent Rolls

                    Stuffed Crescent Rolls

1 ¼ - 2 cups diced chicken
3 oz cream cheese  (softened)
1/3 cup chopped mushrooms
2 T. chives or onion (chopped)
¼ tsp salt
¼ tsp pepper
8 oz can Pillsbury Crescent Rolls

Pecan dressing mixture- mix together
½ cup pecans (chopped)  I usually omit
½ cup Pepperidge Farms seasoned dressing

Mix the chicken, cream cheese, onion, mushrooms, salt and pepper and half of the pecan dressing mixture together.
Roll out the crescent rolls and portion mixture into 1/8’s and place on rolls.  Enclose mixture in rolls.  Dip in melted butter and roll in pecan dressing mixture.
Bake at 350 for 20-25 minutes until golden brown. 
Serve with chicken stock sauce.


Chicken Stock Sauce

¼ cup butter
¼ cup flour
2 cups chicken broth
salt and pepper to taste
dash paprika
¼ cup cream

Melt butter, stir in flour until smooth.  Add chicken broth, bring to boil stirring constantly.  Boil at least 1 minute.  Add salt, pepper and paprika.   Add cream. 


               
           

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