Chicken Pockets - crescent rolls

Method

• Blend cream cheese and margarine until smooth.
• Add chicken, salt, pepper, milk and chives; mix well.
• Separate rolls into rectangles.
• Seal 2 rolls together, shaping into a square.
• Eight squares should be made.
• Spoon meat mixture onto center (approximately 1/2 cup).
• Pull 4 corners of dough to center and seal edges.
• Brush top of each with melted margarine (1 tablespoon).
• Sprinkle with bread crumbs.
• Bake on ungreased cookie sheet for 15 to 20 minutes until puffed up and light brown. Freezes well.
• My family loves this recipe!