I thought this may be a good way to use up some leftover bird.
You will need:
2 packages refrigerated crescent roll dough
1 lb. cooked chicken, turkey or other bird of your choosing. (make sure its cooked.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can full of milk
shredded cheese for topping.
Preheat oven to 350 degrees.
Unroll crescent roll dough and break into pieces along perforations. Starting at wide end, fill with some bird and then roll up as you would if making them normally. Place bird stuffed crescents into 9 x 13″ pan. Mix contents of soup cans plus the can of milk, pour over crescents. Top with shredded cheese and bake for 30 minutes.