3 oz. pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked, cubed chicken or 2 (5 oz.) cans boned chicken
1/4 tsp. salt
3/4 c. seasoned croutons, crushed
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped pimento (opt.)
8 oz. can Pillsbury refrigerated Quick Crescent or Flavor Crescent dinner rolls

Preheat oven to 350 degrees. Blend cream cheese with 2 tablespoons of the butter. Add the remaining 6 ingredients and mix well.

Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup chicken mixture into the center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with remaining butter; dip in crouton crumbs.

Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown. Refrigerate any leftovers. Yields: 4 squares. Good for buffet.