2 green onions, chopped
1/4 c. butter or margarine
1/8 t. pepper
1 chicken breast, cooked and diced into small cubes
a small handful of chopped mushrooms
2 cans of crescent rolls
Cream the first four ingredients together. Fold in the chopped chicken and the mushrooms. Make a pocket using two of the crescent roll pieces and fill with the chicken mixture. Seal the edges and place on a baking sheet (I used parchment paper to save on clean-up and easy removal). Bake at 350* for 20 minutes. Serve with thinned cream of chicken/cream of mushroom soup over top.
Recipe from me, but I'm sure everyone has their own variation of this!
