2 c. chopped, cooked chicken (or 5 oz. can boned chicken, drained & flaked)
1/2 c. sour cream
4 oz. Monterey Jack or Cheddar cheese, shredded
1 (4 oz.) can green chilies, chopped
1 (3 oz.) can sliced olives
1 (8 oz.) can Pillsbury quick crescent dinner rolls
1 tbsp. butter, melted

Combine chicken, sour cream, cheese, chilies and olives. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each rectangle to 10 x 5 inches. Cut each rectangle in half crosswise forming 8 squares. Place each square in ungreased muffin cup allowing dough to extend over cup. Spoon 1/4 cup chicken mixture into each cup. Pull four corners of each square to top center of filling; twist firmly and pinch to seal edges. Brush with melted butter.

Bake at 375 degrees 14 to 20 minutes or until golden brown. Loosen edges; remove from pan. 8 sandwiches.