Preparation Heat oven to 375°. I a small bowl, mix shredded chicken, cheddar cheese and green onion, cutting up large pieces of chicken if necessary.
Remove half of dough in rolled section from can; refrigerate remaining half od dough in can. Unroll half of sough and seperate into 2 rectanges, press each into 7-1/2 x 5 inch rectange, firmly pressing perforations to seal. Cut each retangle into 6 (2-1/2 inch) sqaures.
Place 1 teaspoon chicken misture on each square. Fod 1 corner to opposite corner, formingtriangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top if each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.
Bake 9 to 12 minutes or until golden brown. Immediately remove from cookies sheet. Serve warm.