1 c. chopped cooked chicken
1/2 c. sour cream
1 c. shredded Cheddar cheese
1/3 c. diced black olives
8 oz. can crescent rolls
1 tbsp. melted butter
2 tbsp. chopped green chilies

Heat oven to 375 degrees. In bowl, combine chicken, sour cream, cheese, olives and green chilies.

Separate dough into 4 rectangles, pinch perforations together. Then stretch into 10x5 inch rectangles, cut in two, forming 8 squares. Place each square in ungreased muffin tin, leaving edges extended.

Put 1/4 cup mixture into each cup. Pull 4 corners to top center of filling; twist firmly and pinch to seal edges. Brush with melted butter. Bake at 375 degrees for 14 to 20 minutes. Loosen edges. Remove from pan.