2 c. finely chopped chicken
1 (3 oz.) cream cheese (more can be used if desired)
2 tbsp. milk
2 tbsp. drained, chopped pimentos
2 tsp. minced onion
Salt & pepper
1 (8 oz.) can refrigerated crescent rolls
1/4 c. melted butter
1/4 c. Italian style bread crumbs

Combine cream cheese and milk; heat until smooth; add chicken, pimento, onion, salt and pepper. Stir well.

Separate dinner roll dough into 2 rectangles firmly pressing perforations to seal. Cut each rectangle into four 4 x 5 inch rectangles. Place a heaping tablespoon of chicken mix on each rectangle. Fold sides and ends of dough towards center. Moisten edges with water and pinch to seal. Shape into biscuits.

Place seam side down on cookie sheet. Brush with butter and sprinkle with bread crumbs. Bake in 350 degree oven for 35 minutes or until golden brown.