Chicken Roll Ups

One of our family favorites.  Easy to make a lot of and very kid friendly. Easy to double or triple recipe.  As long as you can do math.

3 oz.  cream cheese, softened
2 Tbsp. butter, softened
1 cup cooked, chopped or shredded, chicken
4 oz. fresh, chopped mushrooms
lemon pepper to taste
1 can refrigerator crescent rolls
1 bag seasoned croutons, crushed
3 Tbsp. butter, melted

For the filling, mix cream cheese and butter well.  Then stir in the chicken and mushrooms.  Season with lemon pepper.  Around a teaspoon or two usually works.  Taste to decide what you like.  Separate rolls into 8 triangular pieces.  Spread each with about 1/4 cup of the chicken mixture.  Roll up and tuck sides of dough under to make a ball. Pinch the dough to seal the edges. 
Dip the roll in the melted butter and then roll in the crushed croutons.  Place on a cookie sheet and bake 15 to 20 minutes at 375 degrees, until golden brown.  Serve with gravy on top.  Can be frozen (before or after baking) and reheated. 
Gravy options:  chicken gravy in jar, chicken powdered gravy mix in a package, cream of chicken soup thinned with 1/3 cup of milk.