3 oz. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onion
1 tbsp. pimento, chopped
8 oz. can crescent rolls
1 tbsp. butter, melted
3/4 c. crushed seasoned croutons

Blend cream cheese, 2 tablespoons melted butter until smooth. Add chicken, salt, pepper, milk, chives, pimento; mix well. Separate crescent rolls into 4 rectangles; seal perforations.

Spoon 1/2 cup of chicken mixture onto center of each rectangle; pull 4 corners of dough to center of mixture; seal. Brush tops with 1 tablespoon melted butter; dip in crushed croutons. Bake at 350 degrees on ungreased cookie sheet 20-25 minutes until golden brown. Serves 4.