CHICKEN BUNDLES

Steps:

• 1. In medium mixing bowl, combine 1/4 cup of the KELLOGG'S ALL-BRAN cereal, 2 tablespoons of the nuts, pepper, sage, thyme, 3 tablespoons of the melted margarine, lemon juice, onion, pimiento and chicken. Mix well. Set aside for filling.2. Crush the remaining 3/4 cup cereal to coarse crumbs and mix with the remaining 2 tablespoons nuts. Set aside for coating.3. Separate dinner rolls dough into 4 squares (2 triangles each). Firmly press perforations to seal. Place about 1/3 cup filling in center of each square. Gather corners together, pinching to seal. Brush bundles with the remaining 2 tablespoons melted margarine. Roll in the coating mixture, adding additional cereal, if needed. Place on ungreased baking sheet.4. Bake at 350° F about 25 minutes or until lightly browned and pastry is done. Serve with Creamy Mushroom Sauce, if desired. CREAMY MUSHROOM SAUCEIn 1-quart saucepan, melt margarine over low heat. Stir in flour, salt, pepper and parsley flakes. Add milk, stirring until smooth. Stir in mushrooms. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Stir in sour cream. Cook until heated through. Do not boil.