Chicken Roll-ups

Chicken Roll-ups  - Marie Grigor

2   8 oz. cans refrigerated crescent rolls

1  250 gr. pkg. cream cheese

2½ - 3 cups cooked chicken, cubed

1  10 oz. can mushroom stems and pieces (optional)

1 cup (seasoned) bread crumbs, (crushed Stove Top Stuffing works well)

½ cup chopped nuts, optional

½ tsp. sage, optional

Separate rolls into 16 triangles. 

Put chicken mixture on wide end of dough. Fold dough over chicken and seal edges.

Dip rolls into some melted butter then into the crumb mixture.

(Can be wrapped separately and frozen at this stage.)

Bake at 350* for 15 to 20 minutes.

Serve with sauce: 1 can Cream of Chicken soup thinned with some evaporated milk.

Makes 16 rolls