1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, melted, divided
2 c. cooked, cubed chicken or 2 (5 oz.) cans boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chives or green onions, chopped
1 rib celery, chopped
1 tbsp. pimento, chopped (optional)
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
3/4 c. seasoned croutons, crushed

Heat oven to 350 degrees. In bowl, blend cream cheese and 2 tablespoons butter until smooth. Add the next 6 or 7 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with reserved 1 tablespoon butter and sprinkle with crouton crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Makes 4 sandwiches.