Recipe(tried): Crescent Chick-Be-Quicks (using refrigerated crescent roll dough, 1980's)

Hope you like them can be served warm or cold

CRESCENT CHICK-BE-QUICKS

3/4 cup crushed canned French fried onions
1 Tablespoon flour
1/4 teaspoon seasoned salt
1 (8-oz.) can Pillsbury Crescent Roll dough
1 whole chicken breast, skinned, boned, cut into 16 pieces
1 egg, beaten
Sesame or poppy seed
Sweet and sour sauce (for serving)

Heat oven to 375F. Lightly grease a cookie sheet.

In small bowl, combine French fried onions, flour and salt; blend well. Set aside.

Separate dough into 8 triangles. Cut each in half diagonally to form 2 small triangles.

Dip chicken in egg; coat with onion mixture. Place one coated piece on wide end of each triangle; roll to opposite point. Place point side down on cookie sheet. Brush tops with remaining egg; sprinkle with sesame or poppy seed.

Bake at 375 for 11 to 13 minutes or until golden.

Serve warm or cold. Can be served with sweet and sour sauce for dipping.

Makes 16
Source: Pillsbury Classic Cookbook #86, 33rd Bake-Off, 1988