Chicken Rolls

1 cup Pepperidge Farm Herb Stuffing
8 Oz cream cheese, soften
6 T butter
1/3 tsp pepper
3 C cooked and cubed chicken
2 T Chives
2 cans Crescent Tools
6 T butter (melted)

Gravy:
4 C chicken stock
4T cornstarch 1 tsp chicken boullion crystals
1 can cream of chicken soup

Combine cooked chicken, cream cheese, buyer, pepper, chives. Spread out crescent rolls, place 1/3 cup filling on each. Pinch edges together. Roll in melted butter then stuffing crumbs. Bake at 375 for 25-30 minutes. Cover with gravy.

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