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

Preheat oven to 350 degrees. In medium bowl, blend cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add next 6 ingredients and mix well.

Separate crescent dough into 4 rectangles; press perforation to seal. Spoon 1/2 cup mixture onto center of rectangles. Pull 4 corners together at top and seal edges. Brush tops with reserved melted 1 tablespoon butter, and sprinkle bread crumbs on top. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.