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

In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion and pimento; mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/3 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with reserved 1 tablespoon butter; dip into crouton crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20 to 25 minutes.