- 3 ounces spreadable chive-and-onion cream cheese
- 3 tablespoons butter, softened, divided
- Dash pepper
- 1/2 cup cubed cooked chicken
- 1/2 cup sliced fresh mushrooms
- 1 (4 ounce) package refrigerated crescent rolls
- 3 tablespoons seasoned bread crumbs
- 2 tablespoons finely chopped pecans
- In a small bowl, combine cream cheese, 1 tablespoon butter and pepper. Fold in chicken and mushrooms. Separate crescent dough into two rectangles; seal perforations. Spoon chicken mixture on each rectangle to within 1/2 in. of edges. Roll up, starting from a short side; pinch ends to seal.
- In a shallow bowl, combine bread crumbs and pecans. Melt remaining butter; brush over entire surface of dough. Roll in crumb mixture. Place on an ungreased baking sheet. Bake at 350 degrees F for 30-35 minutes or until golden brown.