1 (3 oz.) cream cheese, softened
Salt and pepper
1/4 c. melted butter
2 tbsp. milk
2 c. finely chopped, cooked chicken
2 tbsp. minced onion (optional)
1 (8 oz.) can refrigerator crescent dinner rolls
1/4 c. Italian style bread crumbs

Combine cream cheese and milk, beat onion, salt and pepper; stir well. Separate dinner rolls dough into 4 (4 x 5 inch) rectangles. Place a heaping tbsp. of chicken mixture on each rectangle. Fold sides and ends of rectangles toward center, moisten edges with water and pinch to seal. Shape into biscuits. Place, seam side down on cookie sheet. Brush with butter and sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes or until golden brown.