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

Preheat oven to 350 degrees. Blend softened cream cheese and butter until smooth. Add chicken, salt, pepper, milk, onion, and pimento. Separate rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle; pull corners of dough to center and seal. Brush tops with 1 tablespoon butter and dip into croutons. Bake on ungreased cookie sheet, 20 to 25 minutes. 4 servings.