Company Chicken Rolls

Company coming? Time for chicken rolls!

COMPANY CHICKEN ROLLS
Rolls:
2 cups chicken, cooked and cubed
4 oz. canned mushrooms, drained
2 frozen canisters Pillsbury Crescent Rolls
3 oz. cream cheese
3 oz. cream cheese with chives
¼ cup margarine or butter, softened and beat
⅛ teaspoon pepper
melted butter for dipping
1 cup breadcrumbs
¾ teaspoon sage
½ cup finely chopped nuts

Gravy:
4 cups chicken broth
1 tablespoon butter
4 tablespoons cornstarch

Preheat oven to 350 degrees. Cream together mushrooms, cheese, margarine and pepper. Fold in chicken and roll about ⅛ cup of mixture into each crescent roll. Dip in additional melted margarine/butter, then in breadcrumbs, sage and nuts. Place rolls on a greased cookie sheet and bake 20-30 minutes.

Near the end of baking time, in a skillet combine chicken broth and butter and heat to near boiling. Add cold water to cornstarch to make a slurry and stir it into the skillet to thicken the gravy. (Hint: the better your chicken broth is, the better your gravy will be.)

Serve rolls with gravy and jellied cranberry sauce. Makes about 16 rolls.

Contributor: Marjorie Clark