3 oz. Philadelphia cream cheese, softened
2 tbsp. melted butter
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 can (8 count) crescent rolls

Preheat oven to 350 degrees. Blend cream cheese, melted butter until smooth. Add cooked cubed chicken, salt, pepper, milk and onions; mix well. Separate crescent rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle.

Pull 4 corners of dough to center of mixture and seal. Brush tops with 1 tablespoon melted butter; dip in 3/4 cup crushed seasoned croutons. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown.