Chicken Roll Ups

2 cups chicken, cooked and cubed*
1 8-oz pkg. cream cheese
½ tsp. pepper
1 can sliced olives**
1 can sliced mushrooms**
2/3 cup Italian style bread crumbs
2 cans Pillsbury Crescent Rolls (8 per pkg.)

In medium mixing bowl, cream together chicken, cream cheese, olives, mushrooms and pepper; set aside.

Place bread crumbs in small bowl; set aside. Separate rolls into 16 triangles. Spread each with cream cheese mixture. Roll & seal edges to make little balls. Roll in bread crumbs.

Place on ungreased cookie sheet. Bake at 375° for 15-20 minutes or until golden brown.

**I prefer to cook 2 boneless, skinless chicken breasts in my crock-pot with salt and pepper.  Usually it's frozen when I start and it's done in about 5 hours (add more time if you have more breasts).  If it's undercooked, it will be spongy.  If it's overcooked, it will be dry and most likely burned around the edges.  When it's cooked just right, it will easily pull apart and shred.