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Chicken Rolls

Source of Recipe

Brenda Barry


List of Ingredients

2 Cups cooked chicken (may use canned)
1 8oz pkg cream cheese
6 green onions
2 cans cream chicken soup
Salt and pepper to taste
2 can crescent rolls or 24 frozen Rhoades Texas rolls thawed but still cold
Herb seasoned bread crumbs
Melted margarine or one beaten egg for dipping


Recipe

There are two variations for this recipe. For both variations mix chicken, cream cheese, onions ans soup. Spoon a tablespoon of chicken mix onto each crescent roll and roll from the big side to the point. For the Rhoades receipe, flatten out each roll into a 3-inch circle, spoon chicken mixture onto it and fold edges in, sealing with a fork.
Variations: You may use the other can of soupd to heat up and serve as a gravy over the top or dip each roll in melted butter or egg and rollin bread crumbs. If you used the butter variation you do not need to spray the cookie sheet.
Bake at 350 on nonstick baking sheet for 20-30 minutes or until golden brown.