Crescent Chicken Rolls

I'm pretty sure you can find a variation of this recipe in every ward cookbook out there.  It is just one of those recipes that everyone has had, whether you call it a chicken pillow, roll, or what have you.  This particular version comes from See Jane in the Kitchen.  The only thing I changed was I added a green onion and omitted the mushrooms.  They were great with some mashed taters and a veggie!

1 (8 oz) package cream cheese
1/4 cup butter, softened
1/4 cup chopped pecans
1/3 cup mushrooms (I omitted)
2 cups chicken, cooked and diced
salt and pepper to taste
1 green onion, white and green parts sliced
2 packages refrigerated crescent rolls
1/2 cup butter, melted
1 box seasoned stuffing mix, crushed (It is easiest to buy the one step stuffing with the seasonings already mixed in then put it in a ziploc bag and crush it with your rolling pin)
2 cups chicken gravy

Preheat oven to 400 degrees. Cream cheese and butter together. Add pecans, mushrooms, salt and pepper. Add chicken. Place one heaping tablespoon mixture in each roll. Roll up and seal edges. Brush roll in melted butter and roll in stuffing crumbs. Bake on parchment lined cookie sheet for 15-20 minutes, watch them carefully, sometimes the bottoms brown fast. Be sure to check them after 15 minutes. Top with chicken gravy.