A good tasting sandwich for family lunch or supper.

3 oz. pkg. cream cheese, softened
3 tbsp. butter, melted
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. chopped chives or onion
1 tbsp. chopped pimento, if desired
8 oz. can refrigerated Quick Crescent or Italian Flavor Crescent dinner
rolls
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations 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 slight and seal edges. Brush tops with reserved 1 tablespoon butter; dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown. Refrigerate any leftovers. 4 sandwiches.

High Altitude: no change.