1/2 c. finely chopped celery
1/4 c. finely chopped onion
1 tsp. butter
2 c. finely chopped cooked chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
3 (8 oz.) pkg. refrigerated crescent rolls
dill weed

In a nonstick skillet, sauté celery and onion in butter for 3 to 4 minutes or until tender. Add chicken and soup; mix well. Remove from the heat. Separate crescent dough into 24 triangles. Place 1 tablespoon chicken mixture on the wide end of each triangle. Roll up from wide end. Place pointed side down 2-inches apart on greased baking sheet. Curve ends to form crescent shape. Sprinkle with dill.

Bake at 350°F for 8 to 9 minutes or until golden brown.

Yield: 2 dozen.