Preheat oven to 350 degrees. Blend 3 ounce package softened cream cheese and 2 tablespoons butter until smooth. Add 2 cups cooked, cubed chicken, 1/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons milk, 1 tablespoon chopped onions, and 1 tablespoon chopped pimento; mix well. Separate an 8 ounce can of Pillsbury crescent rolls. Press together into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle. Pull 4 corners of dough to center of mixture. Seal all sides. Brush tops with melted butter. Dip in 3/4 cup crushed seasoned croutons. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown. Serves 4.