Crescent Rolls

2 c. warm water

½ c. sugar

½ c. melted butter

2 beaten eggs

2 tsp. salt

6 ½ c. flour

1 ½ tbls. Instant yeast

In a mixer (I use my Bosch) add water, salt, and melted butter, stir until dissolved. Add 1 ½ c. flour and start mixing. Stir in beaten eggs. Add yeast and rest of flour and mix for 6 minutes. Let rise until double. Divide dough in half, roll into circle. (can spread with melted butter at this point) Cut like pizza. Roll from fat end to pointed end. Place on greased cookie sheet. Let rise until double. Bake at 350 for about 15 minutes. (Can brush with melted butter).

Chicken Pockets

5 chicken breasts, cooked and diced

8 oz. cream cheese

½ c. chicken broth

Pepper to taste

5 tubes of crescent rolls (or you can make the dough yourself.)

In sauce pan on stove mix the cream cheese, broth, and pepper. Add cooked and diced chicken and simmer for 5 minutes. Lay crescent rolls on the counter, and press flat. Spoon some of the chicken mixture onto the fat part of the triangle, fold over the corners, and roll from the fat side to the point of the crescent roll. Bake on cookie sheet at 375 for about 13 minutes. Serve with either chicken gravy or country gravy.