3 oz. cream cheese
2 tbsp. milk
1 tbsp. chopped pimento
2 c. chopped, cooked chicken
8 oz. can crescent dinner rolls
Italian or plain bread crumbs
2 tbsp. butter, melted
1 tbsp. chopped onions
Salt and pepper

Blend cream cheese, melted butter, milk, chopped onion, chopped pimento, salt, and pepper until smooth. Mix with the chopped, cooked chicken. Separate 8 ounce can crescent dinner rolls into 4 rectangles. Seal perforated edges closed. Spoon filling in center of each rectangle. Pull 4 corners of dough to middle and seal. Brush with melted butter and sprinkle with bread crumbs. Bake at 350 degrees for 20 to 30 minutes. Good plain or with chicken gravy. Freezes well after baking.