Chicken Dumplings

From: Jennifer Carter

2/3 cup crushed Pepperidge Farm Herb-Seasoned Bread Stuffing
½ cup pecans or walnuts, crushed
6 ounces cream cheese with chives
4 tablespoons butter, softened
1/8 teaspoon black pepper
2 cups chicken, cooked and cubed
2/3 cup mushroom stems and pieces
2 cans Pillsbury Crescent Rolls
6 tablespoons butter, melted
2 cups chicken gravy

Combine the cream cheese, 4 tablespoons butter and pepper. Mix well. Stir in the chicken and mushrooms. Set aside. In a small bowl, mix the stuffing and nuts. Separate the dough into 16 triangles. Spread with ¼ cup of the chicken mixture. Roll up, starting at the shorter side. Tuck under and seal. Dip in melted butter, then crumb mixture. Place on an ungreased cookie sheet. Bake at 375° for 15 to 20 minutes until golden brown. Serve with gravy.