Quick Chicken Piroshki

• 2 tablespoons butter or margarine
• 1/4 cup shallots chopped
• 1 each garlic clove, minced
• 2 each chicken breasts, cooked, chopped
• 1 cup rice cooked
• 2 tablespoons parsley leaves fresh, chopped
• 18 teaspoon thyme dried
• 1 x salt to taste
• 1 x black peppercorns 5-pepper blend, to taste, freshly ground
• 1 each crescent roll dough cans, refrigerated
• 1 each eggs beaten

1. Preheat oven to 350F (180C).
2. In a large frying pan melt margarine over medium heat.
3. Add shallots and garlic and cook until tender, but not brown, about 2 minutes.
4. Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
5. Seperate crescent rolls into 8 squares; seal line in each square.
6. Divide chicken mixture evenly among squares; fold to make a triangle and seal edges.
7. Prick tops of pastry with fork, and brush with egg.
8. Bake on an ungreased baking sheet 15 minutes until golden brown.
9. Remove to a serving platter and keep warm until ready to serve.

butter, shallots, garlic, chicken breasts, rice cooked, parsley, thyme, salt, crescent roll, eggs

Taken from recipeland.com/recipe/v/quick-chicken-piroshki-2113 (may not work)