Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing
with hands works best) to make filling, and store in a 1 quart freezer bag.
Put crouton crumbs in another 1 quart bag, attach it to bag of chicken
filling, and freeze them. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each
tube will contain 4 rectanngles of dough with a diagonal perforation. Press
dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly. Dip each
packet in melted margarine, and coat with crouton crumbs. Place packets on
a baking sheet. Bake in a preheated 350 oven for 20 minutes or until
golden brown. Pakcets are good either hot or cold. Makes 8 packets.
From: Once a Month Cooking by Mimi Wilson & Mary Beth Lagerborg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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