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1 (3-ounce) package cream cheese, softened

1 tablespoon butter, softened

2 cups cubed cooked chicken*

1 tablespoon minced green onion

1 celery rib, finely minced

Salt and freshly ground black pepper to taste

2 tablespoons milk

1 (8-ounce) can refrigerated crescent dinner rolls

1 tablespoon butter, melted

1. Preheat oven to 350*F (175*C).
2. In a medium bowl, beat cream cheese and 1 tablespoon butter until smooth. Add the chicken, onion, celery, salt, pepper and milk. Mix well.
3. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon about 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
4. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter. Bake for 25 to 30 minutes or until golden brown.

Makes 4 sandwiches.

*Leftover turkey work great, too!