Luncheon Chicken Crescents

6 oz. cream cheese, room temperature
4 oz. butter, room temperature
1/8 tsp pepper
1 T dried onion
1 T dried parsley
2 cups diced cooked chicken
1 cup diced button mushroom
2 8 oz. cans reduced fat crescent rolls
1/2 cup dry herb seasoned stuffing

In a large bowl cream together cream cheese, butte and pepper. Add parsley, onion, chicken and mushrooms. Separate crescent rolls to form 8 rectangles (two crescents each) pressing seams securely. Spoon chicken mixture evenly onto the rectangles and fold up ends to cover filling. Seal edges securely. Spray each butter spray and dip into dry stuffing. Place on baking sheet and bake for 20 minutes at 400 degrees.

*Adapted from A Pinch of Salt Lake, a Junior League of Salt Lake City cookbook