1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked chicken, finely chopped (approx. 2 whole breasts or 2 - 5 oz. cans boned chicken)
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. milk
1 tbsp. chives or onions, chopped
1 tbsp. pimento, chopped (optional)
1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
3/4 c. seasoned croutons, crushed or bread crumbs

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 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 butter; dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. 4 sandwiches. Freezes well.