3 oz. cream cheese
3 tbsp. butter
8 oz. can quick crescent dinner rolls
2 c. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion

Melt butter and reserve 1 tablespoon. Blend remaining butter with cream cheese until smooth. Cube chicken. Add chicken, seasonings, milk and onion and mix well.

Remove rolls from can, spread dough, and prepare rectangles sealing perforation.

Spread 1/2 cup chicken mixture into the center of each rectangle. Pull four corners up to center and squeeze to seal. Brush tops with 1 tablespoon of melted butter and 1/4 cup crushed seasoned croutons. Bake on ungreased cookie sheet for 20 to 25 minutes or until golden brown.

If desired, make gravy after cooking chicken and serve over chicken puffs.