Chicken Bundles with Cheese Sauce

2 8-ounce packages refrigerated crescent rolls
16 ounces cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
chopped chives, green onions, or green chiles, optional
4 chicken breasts, cooked and cubed
2 Tbsp unsalted butter melted
1/2 cup seasoned bread crumbs

Cheese Sauce
2 Tbsp unsalted butter
2 Tbsp flour
1/8 tsp salt
1 cup milk
1/2 cup Cheddar cheese grated
1 Tbsp finely chopped onion
1/2 tsp Worcestershire sauce
pepper

1. Preheat oven to 350. On a floured work surface, divide the crescent roll dough into 8 rectangles, pinching the diagonal seams together. (Two triangles pinched together at the dotted line make a rectangle.) Flatten dough slightly with a rolling pin. In a mixing bowl stir together cream cheese, butter and any optional ingredients. Stir in cooked chicken. Place 1/8 of chicken mixture on 1 side of each dough rectangle. Fold in half to form a package and pinch to seal seams. Brush with melted butter and roll in breadcrumbs. Place in a lightly greased shallow baking dish and bake until golden brown, about 30 minutes.

2. For cheese sauce, melt butter in a 1-quart saucepan over low heat. Stir in flour and salt. Add milk. Cook and stir continuously until thick and bubbly. Add cheese, onion, Worcestershire and pepper. Cook until cheese is melted. Serve sauce over chicken bundles.

Serves 8.