Ingredients:
3 1/2 C cubed cooked chicken
8 oz cream cheese
4 T butter
2 chopped green onions
dash of lemon pepper
1/2 C milk
Italian Bread crumbs (about 1/2 can)
Ritz crackers, crumbled (about 1 sleeve)
Your favorite roll dough, enough for about 30 (homemade or store bought)

Directions:
Mix cream cheese and butter well. Add green onion and lemon pepper. Stir in chicken. Crumble the crackers and mix with bread crumbs. Place about 1/8 C of chicken mixture in roll, fold, and seal. Roll in milk, then in the crumb mixture. Bake at 375 degrees for about 13-15 minutes until browned. If freezing, cook but do not brown (about 10-11 minutes) then brown after thawing.

Roll Dough Recipe

2 T yeast, not rapid rise
1/2 C lukewarm water
1 t sugar to feed yeast
Mix yeast, water, and sugar in bowl and set aside.

1 C butter or margarine (2 cubes)
1 1/2 C milk
Heat milk and butter in saucepan until butter is melted. Set aside.

1 T salt
1 C sugar
6 large eggs
Mix salt, sugar and eggs together. Add milk mixture, then add yeast mixture.

7-8 C flour
Mix in flour, 1 C at a time, until dough is sticky but not runny. 8 cups is usually perfect, but it depends on the size of the eggs. Let rise until double, about 1 1/2 hours. Separate dough into thirds and roll out into a large circle. Cut into pie slices, about 10-12 per circle. roll from wide end to point into a crescent roll. Place on cookie sheet and let rise until double (about 1 hour). Bake for about 10 minutes, or until browned, at 375 degrees. Take out and brush with butter before cooling on rack. Makes about 50-60 rolls. This recipe makes enough for twice the amount of filling in chicken bundles recipe.