1 package (3 ounces) cream cheese, softened
2 tablespoons milk
1 tablespoon chopped pepperoncini
1/4 teaspoon pepper
2 cups cubed cooked chicken
1/2 cup chopped onion
2 tubes refrigerated crescent rolls
1 tablespoon butter, melted
4 teaspoons bread crumbs (or ritz cracker)
MUSHROOM SAUCE:
1 can (10-3/4 ounce) condensed cream of mushroom soup
1/2 cup milk
      

-In a large mixing bowl, beat the cream cheese, milk, peppers and pepper until blended.
 Stir in chicken and onion
-Separate crescent dough into 8 rectangles; seal perforations. Spoon 1/4 cup chicken 
 mixture onto the center of each rectangle; bring corners up to the center and pinch 
 edges to seal.
-Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs.
 Bake at 375 for 15-20 mins or until golden brown.
-Meanwhile, in a small saucepan, combine soup and milk. cook and stir over medium 
 heat until heated through. Serve with bundles.
 
 (S&D March/April 2008, p. 38)