Chicken and Cheese Crescent Chimichangas

Chicken and Cheese Crescent Chimichangas 1/2 cup chopped onion 2 garlic cloves, minced 3 tablespoons oil 2 1/2 cups shredded cooked chicken 2 (8 oz) cans refrigerated crescent dinner rolls 1/2 cup picante salsa 8 oz (2 cups) shredded Cheddar cheese Sour Cream Salsa Heat oven to 350 F. Grease large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place seam side down on greased cookie sheet. Bake at 350 F for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.