Chicken and Blue Cheese Bundles

Heat oven to 375F. In 10-inch nonstick skillet, melt butter over medium heat.

Add onion; cook 5 minutes, stirring occasionally.

Add mushrooms; cook, stirring occasionally, until onions and mushrooms are tender.

Reduce heat to medium-low.

Add wine, rosemary and thyme; cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated.

Remove from heat. Stir in chicken and blue cheese.

Separate dough into 4 rectangles; press or roll each into 5-inch square, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each dough square. Bring all 4 corners of dough up over chicken mixture; pinch seams to seal.

Place on ungreased cookie sheet.

Bake 11 to 14 minutes or until crust is golden brown.