1 (10 oz.) can cream of mushroom soup
1 c. shredded Cheddar cheese
1 (4 oz.) can chopped mushrooms, drained
2 c. cubed cooked chicken or turkey
1 tbsp. minced onion
1/2 tsp. seasoned salt
Dash of pepper
2 cans refrigerated crescent rolls
1 egg slightly beaten
1 c. corn flake crumbs

Combine mushroom soup, cheese, mushrooms, chicken, onion, salt and pepper.

Separate crescent roll dough; press long edges of 2 triangles together to make a rectangle. Repeat with remaining pieces of dough making 8 rectangles. Pat or roll with rolling pin to flatten out rectangles.

Place about 1/2 cup chicken mixture on each rectangle of dough. Wrap dough around chicken mixture pressing edges to seal. Dip rolls in egg, coat with corn flake crumbs. Place on ungreased baking sheet and bake at 400 degrees for 35-40 minutes.

To freeze: Unbaked: Prepare as directed above. Place roll ups on ungreased baking sheet. Freeze. Remove from baking sheet and package; return to freezer.

To cook: Place frozen roll ups on baking sheet. Bake in electric oven at 400 degrees for 35-40 minutes.