3 oz. soft cream cheese
2 tbsp. butter, melted
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. pimento
1 (8 oz.) can crescent dinner rolls
3/4 c. seasoned croutons or stuffing

Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk, onion and pimento; mix well. Separate rolls into 4 rectangles, cut each 4 in half. Spoon chicken into each portion, pull corners to center, brush top with 1 tablespoon butter, dip in 3/4 cup crushed croutons. Bake 20 to 25 minutes at 350 degrees.