I hope you brought your appetites today because this recipe is mouth wateringly good. Crisp chicken salad, lots of melted cheese,  all rolled up into a buttery crescent roll- tell me that doesn’t sound amazing?  Well these rolls are pure perfection.  We had a birthday brunch for my mom a few weeks ago and made these and they were a huge hit!  The original recipe calls for the crescent triangles to be sliced in half to make bite size appetizer rolls.  We didn’t cut them since this was more of a lunch than an appetizer but you could make them either way!  We served them with pasta salad, broccoli salad, cucumber sandwiches and mimosas of course!  It was the most delish Birthday brunch ever.   You must make these, I promise you will love them.  They would be a great weeknight meal too because they are easy and kids will gobble them up!
Enjoy!

{Chicken Salad Crescent Rolls}

Adapted from Plain Chicken

::Ingredients::

2 cups chopped chicken

1 cup celery

1 tsp worcestershire sauce

1 tsp salt

1/4 tsp pepper

3/4 cup mayo

3 cans crescent rolls

8 slices cheddar cheese (I used Cracker Barrel extra sharp cheddar)

poppy seeds

::Directions::

Mix together first six ingredients and set aside (or chill if making crescents later).

Preheat oven to 375. Separate crescent rolls into triangles. Cut each triangle in half to form two triangles. (This is the step I omitted)  Place 1/3 slice of cheddar cheese on top of crescent roll, top with a tablespoon scoop of chicken salad (I used a small cookie scoop) and roll up the crescent roll. Place on cookie sheet. Sprinkle with poppy seeds. Repeat with remaining crescent rolls. Bake at 375 for 18-20 minutes, or until golden brown.