3 oz. pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked chicken, cut in cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onion
1 tbsp. chopped pimiento (optional)
8 oz. can Pillsbury crescent rolls
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. Blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients; mix well. Separate crescent dough into 4 rectangles. Press perforations to seal. Put 1/4 of meat mix on each rectangle. Pull up 4 corners of dough over chicken, twist slightly and seal edges. Brush tops with reserved tablespoon of butter and dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.