1 (10 oz.) can cream of mushroom soup
1 c. shredded Cheddar cheese
1 (4 oz.) can chopped mushrooms, drained
2 c. cubed cooked chicken
1 tbsp. minced onion
1/2 tsp. seasoned salt
Dash pepper
2 cans Pillsbury refrigerated crescent rolls
1 egg, slightly beaten
1 c. cornflake crumbs

Combine mushroom soup, cheese, mushrooms, chicken, onion, salt and pepper. Separate crescent roll dough. Press long edges of two triangles together to make a rectangle. Repeat with remaining pieces of dough making eight rectangles. Pat or roll with rolling pin to flatten out rectangles. Place about 1/2 cup of chicken mixture on each rectangle of dough.

Wrap dough around chicken mixture, pressing edges to seal. Dip rolls in egg, coat with cornflake crumbs. Place on ungreased baking sheet and bake at 400 degrees for 20 to 25 minutes. Makes 8 servings.

May serve with mushroom sauce: 1 can cream of mushroom soup and 1/2 cup milk heated.

TO FREEZE UNBAKED: Prepare as directed above. Place roll-ups on ungreased baking sheet. Freeze. Remove from baking sheet and package, return to freezer.