1 (3 oz.) pkg. cream cheese
5 tbsp. butter
1/2 tsp. lemon pepper
1/3 c. (2 oz.) mushroom pieces, drained
4-6 boned chicken breasts, cooked & flaked
1/3 c. crushed herb seasoned croutons
1/4 c. walnuts or pecans, finely chopped
1 can crescent refrigerator rolls

Mix cream cheese, 2 tablespoons butter, lemon pepper, mushrooms and chicken together. Set aside. Mix croutons and nuts together. Set aside.

Separate rolls and spread each with 1/4 cup chicken mixture. Roll up by starting at the short side of triangle and roll to the opposite point. Tuck sides and the point in to seal completely. Dip in butter, roll in crumbs and place on an ungreased cookie sheet. Bake until golden brown at 350 degrees from 20-30 minutes. Serve with chicken gravy. A diced boiled egg is nice to add to the gravy as it looks pretty over the chicken.