Chicken Pillows

5-6 chicken breasts, cubed

8 oz. cream cheese

2 pkg. crescent rolls (Pillsbury)
½ c. butter

1 tsp sage

1/2 tsp. pepper

1/2 tsp. salt

Topping:

2/3 cup stuffing mix (crunched up)

1/4 cup chopped pecans
1/4 tsp sage

Melted Butter (in separate bowl)

Simmer chicken in water, salt, bay leaf, pepper and onion until cooked tender. Set broth aside. Stir cream cheese and butter together. Add pepper, a few shakes of sage, mushrooms (optional) and chicken. Separate crescent rolls and pinch two rolls together to make a rectangle. Roll out rectangle and cut in half. Put one heaping spoonful of chicken in middle of each rectangles and seal edges. (Each pkg. of rolls should make 8 finished pillows). Dip top of pillow into melted butter (or milk) and then press into topping. Place on cookie sheet and bake at 325° for 25-30 minutes. Make gravy using chicken broth and adding chicken bouillon and seasonings for flavor. Thicken with flour mixed with water. May add cream of chicken soup. Pour over pillows and serve with rice.