3 oz. cream cheese, softened
3 tbsp. butter, melted (reserve 1 tbsp.)
2 c. cubed chicken
2 tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped red pimento
1 (8 oz.) can refrigerated crescent rolls
3/4 c. seasoned croutons, crushed

Heat oven to 350 degrees. Blend cream cheese and butter (reserve some for brushing tops) until smooth. Add next 5 ingredients and blend well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal.

Spoon 1/2 cup chicken mixture onto center of rectangle. Pull corners of dough up to center, twist, seal edges. Brush top with reserved butter. Dip into crouton crumbs and place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes or until golden brown. Serve with fruit salad and hot vegetable.