I am always looking for new ways to use chicken. This recipe and the last one (BBQ) both came from a cookbook that Nat gave me called, "Favorites." In the book, this recipe actually says "pockets" instead of "roll-ups" but Holly and I have issues with food that comes in pockets. So we re-named it to sound more edible. Regardless of the name, though, these were really yummy and fun to make.
2 cups diced cooked chicken
6 ounces cream cheese, softened
1/2 cup butter, softened
1 (4 oz.) can diced green chilies
1 Tbs. chopped green onion
1/8 tsp. chili powder
1/8 tsp. cumin
2 cans refrigerated crescent rolls
1 cup dry seasoned stuffing mix, crushed
1/2 cup roasted sunflower seeds
*In a bowl, cream together cream cheese, butter, green chilies, green onions, and spices. Add chicken and combine well. Set aside. Separate crescent tolls to form 8 rectangles, pressing seams together. Place 1/2 cup chicken mixture in center of each rectangle and then roll up ends to cover filling. Seal edges. Brush each roll-up with melted butter and sprinkle with stuffing and seeds. Bake for 20 minutes at 400 degrees.