Chicken Rolls

Rolls:

• 3 ounces cream cheese, softened
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons milk
• 1 tablespoon green onion, chopped
• 2 cups cooked chicken, chopped
• 8 ounce can refrigerated crescent rolls
• 1 tablespoon butter, melted
• 3/4 cup Ritz crackers, crushed
• 1/2 teaspoon rubbed sage

Filling:

• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups quality chicken broth
• Salt and pepper to taste

Rolls:

1. Preheat oven to 375°F
2. Combine the cream cheese, butter, salt, pepper, milk, and chicken.
3. Separate the crescent rolls into individual triangles. Spread some of the chicken mixture onto the base each triangle and roll up, starting from the base.
4. Place rolls on an ungreased baking sheet.
5. Brush each roll with melted butter and sprinkle crumbs on top
6. Bake for 15-18 minutes, until golden brown.

Gravy:

1. Add butter and flour to a medium saucepan over medium-high heat. Stir constantly until the butter and flour start to brown lightly. Add the chicken broth and whisk until there are no lumps. Stir constantly until bubbly and thickened. Season to taste with salt and pepper.