3 oz. pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cubed cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. chopped pimiento (optional)
8 oz. can Pillsbury refrigerated quick crescent rolls
3/4 c. seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges together to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Place on ungreased cookie sheet. Brush tops with reserved 1 tablespoon butter; sprinkle with crouton crumbs. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Serves 4.