1 (8 oz.) pkg. cream cheese
6 tbsp. melted butter
2 to 3 c. cubed, cooked chicken
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. milk
2 tbsp. dried chives or onion
2 tbsp. chopped pimentos
2 (8 oz.) pkg. crescent dinner rolls
1 c. Italian bread crumbs

Cream cheese and 4 tablespoons melted butter. Reserve 2 tablespoons of butter. Add remaining ingredients and mix well. When opening can of rolls, unroll in sections of two; do not split into triangles. Simply pat together the triangles and spread slightly to form a rectangle. Put heaping tablespoonful of chicken in the middle. Bring edges to the center and pinch together. Melt the rest of the butter and brush over all pockets and sprinkle with Italian bread crumbs.

Bake at 350°F for 20 to 25 minutes or until lightly browned.