Looking for that perfect holiday appetizer...

I haven't made these in forever. But my friend Courtney and I made these for every baby shower or party on Andrews AFB that we hosted or attended and each time people told us they were their favorite appetizer they've ever had. I agree that they are way up there and I'm happy to be making them again this holiday season. Adjust the recipe to your crowd. This wil make at least 16 appetizers.

2 boneless skinless chicken breast either poached or baked and shredded.
2 to 3 portobello mushrooms diced very fine. Almost a mince.
2 gloves garlic
1/2 stick butter
1/3 cup chopped italian parsley
8 oz shredded mozzarella cheese
8 oz grated parmasean
2 tubes grand Pilsbury Crescent Rolls unbaked

In a skillet add yoru butter and garlic being careful not to burn your garlic. Add mushrooms and sautee until tender and all the liquid from the mushrooms is evaporated. If you have wet mushrooms you'll be sorry. Add chicken and parsley and heat then take off the heat and add mozzarella cheese and stir to combine. While it's still warm, assemble your appetizers.

Take each crescent roll and pat it out to make it a little bit larger than it would normally be. You'll end up having a large triangle. In the fat part of the triangle spoon some of your chicken mushroom mixture in and roll up like you would a crescent roll but making sure all the edges and sealed and none of the filling is going to leak out. Then roll your little package in the parmasean cheese.

Bake at 375 until they are brown and golden. Serve warm. (I assemble my unbaked appetizer then bake at my hostess's house. They are really good you guys.