| Heat oven to 375 degrees. In saucepan, melt butter, stir in flour, salt and pepper until blended. Add milk, cook 1 min. or until thickened, stirring occasionally. Stir in chicken, cheese and mushrooms, set aside. Separate biscuit dough into 8 biscuits. Pat each into 5 inch circle. Place 1/3 cup chicken mixture on each biscuit circle. Wrap dough around chicken mixture, pressing edges to seal. Dip rolls in egg, then coat with crushed cornflakes. Place on ungreased cookie sheet. Bake 25 min. or until golden brown. Makes 4 servings. |
