1 c. All-Bran or Bran Buds
1/8 tsp. ground pepper
1/8 tsp. ground sage
2 tbsp. chopped onion
1/4 c. chopped nuts
5 tbsp. butter, melted
1/8 tsp. ground thyme
1/2 tsp. lemon juice
1 tbsp. chopped pimento
1 c. cubed, cooked chicken
1 can (8 oz.) refrigerated crescent dinner rolls

Combine 1/4 cup cereal, 2 tablespoons nuts, 3 tablespoons butter and all remaining ingredients except the rolls. Crush remaining cereal to coarse crumbs and mix with remaining nuts.

Separate rolls into 4 squares (2 triangles each). Press perforations to close. Place 1/3 cup chicken mix in center of each square. Gather corners together, pinching to seal. Brush with remaining butter. Roll in nut-cereal mix. Place on baking sheet. Bake at 350 degrees about 25 minutes or until browned. Serve with a white sauce. Garnish with chives.