8 oz. can refrigerated crescent rolls
1/3 c. shredded Monterey Jack cheese
3 tbsp. barbecue sauce
8 frozen, breaded chicken chunks (2 inches long)
1 egg, slightly beaten
1 tbsp. water
1/4 c. sesame seeds

Heat oven to 375 degrees. Grease a cookie sheet. Separate dough into 8 triangles, press to flatten slightly. Place about 2 teaspoons of cheese on short side of each triangle top with about 1 teaspoon of barbecue sauce and a chicken chunk. Fold two corners over chunk and roll to opposite point. Pinch edges to seal.

In a small bowl combine the egg and water. Dip top and sides into egg mixture. Dip into sesame seeds. Place point side down on cookie sheet and bake for 12 to 18 minutes or until golden brown. Serve with additional barbecue sauce, if desired. For variety use sweet and sour sauce or mustard instead of the barbecue sauce!