Instructions: In small bowl, combine chicken salad and tarragon. Set aside. On smooth surface, separate crescents into 4 rectangles. Pinch diagonal lines to seal. Spread 3 Tbls. filling over each rectangle. Beginning with short end of rectangle, carefully roll up. Pinch edge to seal.

Slice each roll into 4 canapes. Place on ungreased cookie sheet. Bake in 375 oven for 10-12 minutes or until golden brown. Serve.

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