2 c. chicken, cooked and cubed
1 (3 oz.) pkg. cream cheese
3/4 c. cream of chicken soup
2 tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. crescent rolls
2 tbsp. butter, melted
about 2 c. seasoned croutons, crushed

In medium bowl, mix chicken, cream cheese, soup, milk and spices.

Separate crescent rolls so that you have four squares; press each very flat. Spoon 1/2 cup chicken mixture into half of each square and fold. Brush top with melted butter and cover with crushed croutons.

Bake on baking stone or cookie sheet at 350°F for 25 minutes.