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

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; press perforations firmly to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center and twist slightly and seal edges. Brush tops with reserved 1 tablespoon of butter, dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Makes 4 servings. Good recipe for using up leftover turkey from Thanksgiving.