Chicken Crescents

3\4 c dry herb-seasoned stuffing
1\2 c finely chopped pecans
2 (3ounce) pkgs. cream cheese, softened
4 tbsp. butter
2 c. cooked shredded chicken
1 tbsp. green onion
1 tbsp. miced fresh parsley
2 (8 ounce) cans refrigerated crecsent tolls
3 tbsp. butter, melted

Crush stuffing and mix with nuts, set aside. In a large bowl mix together cream cheese, the 4 tbsp. softened butter. Add chicken, green onion, parsley. set aside. Seperate crescent rolls to form 8 rectangles. press seams securely. Place 1\2 c. of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges. Dip each roll into melted butter then roll into stuffing mixture. place of greased cookie sheet. Bake at 400 for 20 minutes