3 oz. softened cream cheese
3 tbsp. butter
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onion
1 tbsp. chopped pimiento (opt.)
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. In medium bowl blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients and mix well. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners to top center of mix. Twist slightly and seal with a pinch. Brush top with reserved 1 tablespoon butter. Dip in crouton crumbs. Place on ungreased cookie sheet. Bake 20 to 25 minutes until golden brown.