- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (10 ounce) can chunk chicken, drained and chopped
- 1/2 cup shredded Cheddar cheese
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup chopped dried apricots
- 1/4 cup chopped pecans
- 1/4 teaspoon celery seed
- Unroll crescent roll dough and separate into eight rectangles. Place on an ungreased baking sheet and press perforations together. Combine the remaining ingredients; spoon 1/4 cupful onto the center of each rectangle. Bring edges to the center; pinch to seal. Bake at 375 degrees F for 12-15 minutes or until golden.