In skillet, heat oil. Cook chicken, onion, green pepper on medium heat until chicken cooked tender. Combine chicken mix with sour cream, cream of mushroom soup, garlic salt and pepper. Stir well.
Unroll crescent rolls and separate into 12 rectangles; press perforations to seal. Spoon 2 Tbs. of mix into each center of crescent roll. Sprinkle with cheese.
Bring corners of rectangles together and twist pinching seams to seal. Placed on lightly greased baking sheet. Bake at 350 for 20 minutes until golden brown.
Originally Submitted
2/17/2011
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