Southwest Chicken Pockets

From "Favorites" cookbook

2 cups diced cooked chicken
6-oz cream cheese, softened
1/2 cup butter, softened
1 (4-oz) can diced green chilies
1 tbsp chopped green onions
1/8 tsp chili powder
1/8 tsp cumin
2 (8-oz) cans refrigerated crescent rolls
3 tbsp melted butter
1 cup dry seasoned stuffing, coarsely crushed
1/2 cup roasted sunflower seed (optional)

In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chili powder, and cumin.  Add chicken and combine; set aside.  Separate crescent rolls to form 8 rectangles, pressing seams together.  Place 1/2 cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling.  Seal edges securely.  Dip each folded roll into melted butter and then carefully roll in stuffing mixed with sunflower seeds.  Place on baking sheet and bake for 20 minutes at 400 degrees.  Top with Black Bean Salsa.