1 whole fryer (3 to 3 1/2 lbs.)
1 tsp. sage
Salt and pepper to taste
1 (6 oz.) pkg. cream cheese, softened
2 cans refrigerated crescent diner rolls
1 stick butter, melted
1 sm. pkg. Pepperidge Farm stuffing mix

Crush larger pieces with rolling pin or hands before opening bag.

Boil chicken, adding sage, salt, and pepper to water. Cook until tender. (Reserve broth.) Skin and debone chicken. Cut chicken in small pieces and shred with knife or hands. Blend shredded meat with cream cheese until smooth.

Place about 1 1/2 tablespoons of mixture in center of each roll; roll into crescent beginning with wide end. Dip each roll in melted butter; roll in stuffing mix.

Place on foil-lined cookie sheet; bake at 350 degrees about 30 minutes or until rolls are golden brown. Make gravy or sauce with chicken broth. Serve hot over rolls. Makes 8 servings.