3 oz. cream cheese
2 tbsp. melted butter
2 c. cubed, cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion or chives
1 tbsp. chopped pimiento
1 can (8 oz.) refrigerator quick crescent rolls
1 tbsp. melted butter
3/4 c. crushed seasoned croutons or bread crumbs

1. Blend cream cheese and butter until smooth.

2. Add chicken, salt, pepper, milk, onions and pimientos. Stir.

3. Separate rolls into 4 rectangles. Seal perforations.

4. Spoon 1/2 cup chicken mixture into center and pull four corners of dough to center and seal.

5. Brush tops with butter and sprinkle on crushed croutons.

6. Bake on cookie sheet, 350 degrees, for 20-25 minutes.