Filling:

3 oz. softened cream cheese
2 tbsp. melted butter
2 c. cooked, diced chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. chopped pimento

1 (8 oz.) pkg. refrigerated crescent rolls
Crushed croutons

Sauce:

2 tbsp. flour
2 tbsp. chopped onion
1 1/4 c. milk
2 tbsp. butter
1/4 tsp. crushed dill weed
1/4 tsp. salt
3 oz. can mushrooms, drained and chopped

Preheat the oven to 350 degrees. Mix together all the filling ingredients. Divide rolls into 4 rectangles. Spoon 1/2 cup chicken filling onto each roll. Pull corners to the center and seal. Brush roll tops with melted butter and dip the top in crushed croutons. Place on a cookie sheet and bake at 350 degrees for 20 minutes.

SAUCE: Saute 2 tablespoons chopped onion in 2 tablespoons butter. Stir in flour, dill weed, salt and a dash of pepper. Add mushrooms. (Optional) Add 1 1/4 cup of milk. Cook and stir over low heat until thick and bubbly. Serve one crescent roll, topped with sauce, per person. Serves 4.