CHICKEN AND CHEESE CRESCENT CHIMICHANGAS

• ½ c. chopped onion
• 2 garlic cloves, minced
• 3 T. oil
• 2 ½ c. shredded cooked chicken
• 2 (8 oz.) cans of Pillsbury refrigerated crescent dinner rolls
• ½ c. salsa
• 8-oz. (2 c.) shredded cheddar cheese

Kochubeyevskoye Heat oven to 350F. Grease a large cookie sheet. In a large skillet, cook onion and garlic in oil until the onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat. Separate dough into 8 rectangles. Firmly press perforations of 2 triangles to seal. Spread 2 teaspoons of salsa on each rectangle to within ½ inch of edges. Stir 1 cup of cheese into chicken mixture. Spoon heaping ⅓ cup of chicken mixture on half of each rectangle. Starting at the shortest side, roll up and put on a cookie sheet. Bake at 350 for 16-21 minutes or until golden brown. Remove from oven, top each with about 2 tablespoons of remaining cheese. Bake an additional 1-2 minutes or until cheese is melted. Serve with sour cream and additional toppings. Makes 8 chimichangas.