2 T milk
½ tsp dill weed
¼ tsp celery salt
¼ tsp pepper
2 cups cubed cooked chicken or turkey
¼ cup water chestnuts
2 T chopped green onions
2 tubes refrigerated crescent roll dough
2 T melted butter
2 T seasoned bread crumbs
Beat together cream cheese, milk, dill, celery salt and pepper until smooth. Stir in turkey or chicken, water chestnuts, and onions. Separate crescent rolls into 8 rectangles – seal perforations. Spoon 1/8 of mixture into each. Bring edges to center and seal by pinching.
Place bundles on baking sheet. Brush with butter and sprinkle with bread crumbs.
Bake at 375 for 15-20 minutes, until bundles are golden brown.