2 tbsp. butter
1 c. diced chicken or turkey
2 (8 oz.) crescent rolls
1 (4 oz.) cream cheese with chive and onion
1 tsp. lemon juice
1 can mushrooms, drained
3 tbsp. melted butter
1/2 c. chopped almonds
1 c. sour cream
2 1/2 c. seasoned herb Pepperidge Farm stuffing

Mix cream cheese, sour cream, 2 tablespoons butter and lemon juice until smooth. Add chicken, 1/2 of the almonds and all but 1/2 cup of stuffing mix and mushrooms, set aside. Separate rolls, flatten and put a ball of meat mixture in center of each. Seal edges making a round ball. Dip in melted butter and remaining seasoning mix and almonds. Bake at 375 degrees 15 to 20 minutes until light brown on ungreased cookie sheet. Optional: top with gravy.