These are delicious and can be frozen if made ahead of time.
2 cups cooked chicken (usually 2 boneless, skinless chicken breasts)
1 can Pillsbury crescent rolls
2 Tbsp. margarine (at room temperature)(I used butter)
3 oz. cream cheese with chives and onion (at room temperature)
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
Pepperidge Farm Blue Label bag of stuffing mix (I used Italian bread crumbs)
2 Tbsp. melted butter
Combine margarine and cream cheese in medium bowl and mix well. Add salt, pepper, and milk and blend thoroughly. Add chicken and stir until chicken is well coated. Divide the crescent rolls into 4 rectangles, pinching the diagonal lines closed. Place ¼ of the mixture in the middle of the square and then spread outward, leaving enough room around the edges to pinch them closed. Fold over and pinch edges. Brush with melted butter and then sprinkle stuffing mix over each one. Bake at 350 for 15-18 minutes. Makes 4 crescents.