| • | Heat a pan , melt butter in it.
|
| • | Add celery and onion in butter and saute until tender.
|
| • | Add the chicken, mushrooms, cream cheese, salt and pepper in it; mix well. Refrigerate.
|
| • | In a mixing bowl, dissolve yeast in milk.
|
| • | Add eggs, sugar, salt and 1 cup flour; beat until smooth.
|
| • | Add enough remaining flour to form firm dough.
|
| • | Roll out on a floured surface to 1/4 inch thickness and 6-1/2 inch diameter.
|
| • | Place on greased baking sheets and let rise in a warm place for 15 minutes.
|
| • | Place about 1/3 cup chicken mixture in the center of each circle.
|
| • | Fold up edges to center; pinch tightly to seal in filling.
|
| • | Dip in butter; roll in crumbs.
|
| • | Place on greased baking sheets (do not cover); let rise for 20 minutes.
|
| • | Bake at 375 degree F for 10 minutes. Serve immediately with tomato ketchup. |
