1 c. crescent rolls
1 c. corn flake crumbs
1/8 tsp. ground sage
1/8 tsp. ground thyme
1 c. diced cooked chicken
5-6 tbsp. butter
2 tbsp. onion
1 tbsp. chopped pimento

Combine 1/4 cup crumbs and remaining ingredients. Separate crescent rolls into 4 squares (2 triangles each) pressing perforations to prevent separating.

Place 1/3 cup mixture in center of each square, gather corners, pinching firmly to seal. Brush with melted butter and roll in crumbs. Place in small cake pan and bake.

Optional: Make white sauce, add drained peas and ladle over each bundle when serving.