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