1/2 c. chopped onion
3 tbsp. oil
2 1/2 c. shredded cooked chicken
2 (8 oz.) cans refrigerated crescent dinner rolls
2 c. shredded cheddar cheese
1/2 c. salsa
Dairy sour cream
Salsa

Heat oven to 350 degrees. Grease large cookie sheet. In large skillet, cook onion in oil until tender. Add chicken; cook over low heat until heated. Stirring occasionally. Remove from heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread 2 teaspoons of salsa on each rectangle to 1/2" of edge. Stir 1 cup of cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side of rectangle topped with chicken, roll up; firmly pinch ends to seal.

Place seam side down on greased cookie sheet. Bake at 350 degrees for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa. Makes 8 sandwiches.