1 (3 oz.) pkg. cream cheese, softened
2 tbsp. milk
2-2 1/2 c. finely chopped chicken, COOKED
2 tbsp. drained, chopped pimento
2 tbsp. minced onions or chives
Salt and pepper to taste
1 (8 oz.) can refrigerated crescent dinner rolls
1/4 c. melted butter
1/2 c. Italian style bread crumbs

Combine cream cheese and milk; beat until smooth. Add chicken, pimento, onions, salt and pepper; stir well.

Separate dinner roll dough into 4 rectangles, firmly pressing perforations to seal. Place 1/4 chicken mixture on each rectangle. Fold sides and ends of dough toward center. Moisten edges with water, and pinch to seal.

Shape into balls. Place seam side down on cookie sheet; brush with butter, roll in bread crumbs. Bake at 350 degrees for 25 minutes or until golden brown. Yield 4.