1 tablespoon butter 1/2 cup Green Giant® Valley Fresh Steamers® frozen chopped broccoli, thawed, finely chopped 1 1/2 teaspoons milk 1/2 cup finely chopped cooked chicken breast 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls 1 cup shredded sharp Cheddar cheese (4 oz) 1 egg 1 tablespoon water DIRECTIONS 1 Heat oven to 425°F. In 1-quart saucepan, melt butter over medium-high heat. Add broccoli and milk; cook 2 to 3 minutes, stirring occasionally, just until broccoli is heated. Stir in chicken. Remove from heat. 2 Separate dough into 4 rectangles; firmly press perforations to seal. Place 1/4 cup broccoli-chicken mixture and 1/4 cup cheese on one half of each dough rectangle. Fold other half of dough rectangle over filling. With fork, seal edges. Gently transfer hand pies to ungreased cookie sheet. 3 In small bowl, beat egg with water until frothy. Brush tops of hand pies with thin layer egg wash. 4 Bake 10 to 12 minutes or just until medium golden brow