2 (3 oz.) pkg. cream cheese, softened
5 tbsp. butter, melted and reserve 1 tbsp.
4 c. cooked, cubed chicken or turkey
1/4 c. milk
1/2 tsp. salt
2 tbsp. chopped pimento
1/4 tsp. pepper
2 tbsp. chopped onion or chives
2 (8 oz.) cans quick crescent Italian flavor or rye dinner rolls
3/4 c. seasoned croutons, crushed (can use bread crumbs)

SAUCE:

10 3/4 oz. can condensed cream of mushroom soup
1/3 c. milk

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 4 tablespoons butter until smooth. Add next 6 ingredients; mix well. Separate crescent dough into a 8 rectangles; firmly press perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top center of filling; twist firmly. Place on two ungreased cookie sheets. Brush with reserved butter; sprinkle with crouton crumbs. Bake 20-30 minutes until golden brown. Serve sauce over sandwiches.

Combine sauce ingredients in saucepan and heat until bubbly.