3 oz. cream cheese
3 tbsp. butter, melted
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped chives or onion
1 tbsp. chopped pimento
1 can refrigerator crescent rolls
2 tbsp. milk
3/4 c. crushed, seasoned croutons

Heat oven to 350 degrees. Blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, chives, and pimento. Mix well. Separate dough into 4 rectangles. Press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush with remaining butter. Dip in crouton crumbs. Place on ungreased baking sheet. Bake 20-25 minutes.