8 ounce cream cheese, room temperature
1/4 cup butter, softened
1/8 teaspoon pepper
2 cups chicken breasted, cooked & cut in small pieces
1 tablespoon dried minced onion
2 cans crescent rolls
Combine cream cheese, butter, pepper and onion. Mix well. Add in chicken and stir. Set aside. Separate crescent roll dough into 4 rectangles per can. Spoon some chicken mixture on one side of rectangle and fold over to make a square. Seal by pinching sides together.

1/2 cup butter, melted
1 cup crushed corn flakes

Dip pocket into melted butter, then roll in crushed corn flakes. Place on an ungreased cookie sheet. Bake at 375° for 20 minutes or until golden brown.

Serve with chicken gravy to two cans of Cream of Chicken soup diluted with milk. Garnish with parsley.