2 c. cooked cubed chicken
1/4 tsp. instant minced onion
1/8 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
1/2 c. sour cream
2 (8 oz.) cans of crescent rolls

Preheat oven to 375 degrees. In medium bowl, combine first 5 ingredients. Separate crescent dough into 8 rectangles; firmly press perforations to seal (this prevents filling leakage during baking.) Spoon about 1/2 cup meat mixture on one end of each rectangle. Fold dough in half over meat mixture; press edges to seal. Bake on 2 ungreased cookie sheets 15 to 20 minutes until golden brown. Refrigerate any leftovers. Makes 8 sandwiches.