2 1/2 c. diced chicken
3/4 c. chopped celery
1 (8 oz.) container of sour cream and onion dip
1/4 c. mayonnaise or salad dressing
1 loaf (1 lb.) frozen bread dough, thawed
Milk
6 slices cooked bacon, crumbled
1/2 c. chopped pecans

In a medium bowl combine chicken, bacon, celery, and pecans. Mix well. Fold in sour cream dip and mayonnaise or salad dressing. Divide bread dough into 12 equal parts. With a rolling pin flatten each portion into a 5 inch circle. On each place 1/2 cup chicken mixture. Fold in half and press with a fork to seal edges. Place bundles on a greased baking sheet. Cover and set aside 20 minutes.

Preheat oven to 375 degrees. Prick bundles with a fork and brush tops with milk. Bake 25 minutes or until lightly browned. Makes 12.