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

Heat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/3 cup 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; dip in crouton crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes or until golden brown. 4 rolls can be cut in half to make 8 small rolls.