Chicken - Ala - Biscuts

• Filling Mixture:
• 6 ounce cream cheese softened
• 2 tablespoons melted butter
• 1 teaspoon lemon pepper seasoning
• 2 cups cooked chicken chopped
• 4 ounce can mushroom pieces drained and cut up (optional)
• 4 tubes of Pillsbury cresent rolls or generic brand or enough homemade crescent roll dough for approximately 32 biscuts
• melted butter to roll biscuts in
• seasoned bread crumbs to coat biscuts

1. Cut cooked chicken into very small pieces to measure two cups. Cut up mushroom pieces in very small pieces also.
2. Preheat oven to 375.
3. Mix cream cheese, 2 tablespoons melted butter, and lemon pepper in mixing bowl on med speed til smooth and well blended. Add mushrooms if desired and chicken and mix well and set aside.
4. Roll out packaged crescent rolls and cut into seperate rolls. If using homemade dough roll out into a circle and cut like a pie.
5. Place approximtely 1 teaspoon of chicken mixture on wide end of roll; roll to small end. Fold sides under and pinch sides and tip to seal. Dip filled rolls in melted butter and then roll in bread crumbs.
6. Place coated rolls approximately two inches apart on ungreased baking tray and bake 15 minutes. Great served with chiken gravy and country style mixed vegetables.

filling, cream cheese, butter, lemon pepper, chicken, mushroom, cresent rolls, butter, bread crumbs

Taken from www.epicurious.com/recipes/member/views/chicken-ala-biscuts-50087071 (may not work)