Chicken Roll Ups

This recipe for crescent rolls stuffed with creamy chicken came from my friend Lexie.  We were at Lake of the Ozarks two years ago for spring harbor hop.  We were about to go on a midnight boat ride, but for some reason Lexie and I were talking about what she had made for dinner earlier that day…

1 pkg jumbo crescent rolls
2 cups cooked, cubed chicken
4 oz. cream cheese, softened
3 tbsp milk
Pepper
Sauce:
1 can cream of chicken soup
8 oz. sour cream

Combine the cream cheese, milk, and pepper.  You can also add onion to this mixture, but Derrick and I are not onion fans.  Add the chicken.  Unroll crescents.  Put 1/8 of the chicken mixture at the wide part of crescent and roll up.  Place on a greased baking sheet.  Bake at 350 degrees.  Our convection oven only took about 16 minutes until the crescents were golden brown, but the recipe calls for 20-25 minutes – so watch them carefully.  You want them browned, but also check to make sure they aren’t still doughy in the middle.  While they are baking combine the sauce ingredients and heat on the stovetop.
Top crescents with sauce and extra pepper.
If you want to spice them up, add chopped jalapeños to the chicken mixture.  Top with sauce and salsa.