2 (3 oz.) pkgs. cream cheese
6 tbsp. butter
4 c. cooked chicken
4 tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped onion
2 tbsp. pimiento
2 cans crescent rolls
3/4 c. crushed croutons

Preheat oven to 350 degrees.

Blend cream cheese and 4 tablespoons butter until smooth. Add chicken, milk, salt, pepper, onions, pimiento and mix well. Separate crescent rolls into 8 rectangles. Firmly press to seal perforations. Spoon meat mixture into center. Pull the 4 corners to top center of mixture. Twist slightly to seal edges. Bake on ungreased cookie sheet 20 to 25 minutes. Makes 8 squares.