Updated: Monday, 19 Nov 2012, 7:49 AM CST
Published : Tuesday, 29 Nov 2011, 6:33 AM CST
2 cups cooked finely diced or shredded chicken A few tablespoons mayonnaise
1/2 cup finely diced celery
2 tablespoons diced pimento or red pepper
1 tablespoon minced onion
2 tablespoons sliced almonds (optional)
Salt and pepper
8 oz can refrigerated crescent rolls
2 tablespoons poppy seeds
Mix the first 5 ingredients together and season with a little salt and pepper.
Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon a couple tablespoos of the chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased or parchment lined baking sheet. Sprinkle tops of rolls evenly with poppy seeds. Bake at 375° for 10 to 12 minutes or until golden brown.