Yield: 4 Servings
|⅓ cup||Crushed herb stuffing mix|
|¼ cup||Chopped pecans|
|1 pack||(3-oz) cream cheese|
|2 tablespoons||Butter; softened|
|2 teaspoons||Lemon pepper|
|1 cup||Chopped; cooked chicken|
|⅓ cup||Drained; chopped mushrooms|
|1 can||(8-oz) crescent rolls|
|¼ cup||Melted butter|
Combine crushed stuffing mix and nuts; set aside. Combine cheese, butter, chives and lemon pepper; mix well. Stir in chicken and mushrooms. Set aside. Separate rolls into 8 triangles. Spread each with ¼ cup chicken mixture. Roll up, starting at the short side of the triangle. Roll to opposite point. Tuck sides and point under and seal completely. Dip in melted butter then crumb mixture. Place on ungreased cookie sheet and bake at 375 degrees for 20 minutes.
HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS--BETTY
THOMPSON LIKES COOKING SWEETS"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .