1 c. chopped cooked chicken
2 heaping tbsp. chives
1 sm. pkg. cream cheese
1 tbsp. lemon juice
1 (8 count) pkg. refrigerator crescent rolls
1/2 c. seasoned stuffing mix
1/2 c. finely chopped nuts

Combine the first 4 ingredients. Separate rolls, spread a little mixture on each roll, fold and tuck. Brush rolls with melted butter and dip in seasoned stuffing mix and chopped nuts. Place on cookie sheet and bake at 375 degrees for 10 to 18 minutes.

Serve with chicken gravy:

1 can cream of chicken soup
1/2 can milk
2 tbsp. chives
1/2 c. sliced mushrooms

Heat and serve over turnovers.