1 (8oz) can refrigerated crescent rolls
1/2 cup light cream cheese with rasted garlic (in an 8oz tub)
1/4 cup purchased pesto
1 tbs jalepeno or hot pepper jelly
1/2 cup italian style bread crumbs
2 cups cubed, cooked chicken
3 tbs crumbled feta cheese
1 to 2 tbs water

Heat oven to 375. Separate dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4 inch square. In a medium bowl, combine cream cheese, pesto, jelly and 2 tbs of the bread crumbs; mix well. Stir in chicken and cheese.

Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up and over filling, twist firmly to seal. Brush top and bottom with water; coat with remaining bread crumbs. Place on ungreased cookie sheet and bake for 14-22 minutes until golden brown. Makes 8 snacks.