1 (3 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese with chives
3/4 c. butter
1/8 tsp. pepper
2 c. cubed chicken (2 breasts)
1 (4 oz.) can mushroom stems and pieces, drained and sliced
2 cans crescent rolls
1/2 c. finely chopped pecans
2/3 c. Pepperidge herb dressing (stuffing)

Cream together cheese, 1/4 cup butter and pepper. Fold in chicken and mushrooms. Unroll crescent rolls. Spread 1/4 cup mixture on each roll. Fold and seal edges. Dip in 1/2 cup melted butter, then in mixture of nuts and stuffing. Place on ungreased cookie sheets. Bake at 325 degrees for 30 minutes or until golden brown. May be made ahead and frozen.