This is one of my family's favorites! It was in the Pillsbury 1988 Bake-Off Contest.

Chicken and Cheese Crescent Chimichangas

1/2 c. chopped onion
2 garlic cloves, minced
3 T. oil
2-1/2 c. cooked chicken
2(8 oz) cans Pillsbury refrigerated quick crescent dinner rolls
1/2 c. salsa
2 c. shredded cheddar cheese
sour cream
salsa

Heat oven to 350 degrees. Grease large cookie shhet. In large skillet, cook and stir onion and garlic in oil until onion is tender. Add chicken;cook over low heat until thoroughtly heated, stirring occasionally. Remove from heat.

Separate dough into 8 rectangles; firmly press perforations to seal. Spread rounded 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Sppon heaping 1/3 cup chicken mixture onhalf or each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place, seam side down, on greased cookie sheet.

Bake at 350 degrees for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.

Makes 8 sandwiches.