Chicken Rolls

1 8 oz. pkg. of cream cheese

¼ c. butter
1/8 tsp. pepper

Soften and cream the above ingredients.

Fold in: 2 c. cubed chicken

1 4 oz drained slices & Pieces mushrooms  (optional)

Unroll 2 cans of plain crescent rolls.  Spread apx. ¼ c chicken mixture on each roll.  Roll up and seal.  Dip in melted butter.  Roll in finely ground dressing. (I blend a package of Stove Top in my food processor or blender)  To avoid rolls sticking together, flash freeze at this point if using it for a freezer meal.  Thaw  before cooking.
 

Place on an ungreased cookie sheet and bake at 375* for 15-20 min. 

Serve with gravy.  I usually use a can of Cream of Chicken Soup thinned with milk.

Dried Soup Mix cooked up works great too.

I usually make my chicken rolls with refrigerated crescent rolls, but also like making them with a bread recipe.  Make sure that the dough is rolled thin and they are defrosted completely before cooking if frozen.   I simplified this recipe from Girlfriends on the Go.
 

Chicken Pocket Recipe:
2 ½ c warm water
1 Tbsp. plus 1 tsp. yeast
3 Tbsp. sugar
1 Tbsp. salt
1/3 c oil
6 c flour

In a large bowl, dissolve yeast and sugar in warm water.   Add salt and oil.  Mix in 6 cups flour and knead in mixer.   Let dough rise for about one hour.  Divide the dough into 3 balls and then roll out each ball into a thin circle. Cut each circle as if slicing a pizza into 8 or 12 pieces.  Each piece should be about the same size as the refrigerated crescent rolls.  Place 1/3 c of chicken mixture in center of each triangle.  Pull up the corners  and roll like a crescent roll.  Dip in melted butter and then dressing .   Let rise until double in size.  If freezing, flash freeze chicken pockets at this time.    Otherwise, bake at  400*for 20 minutes or until golden brown.  Serve with chicken gravy.

Usually served in the Esplin home with gravy, green beans, jello, and green salad