1 (3 oz.) cream cheese, softened
3 tbsp. butter, melted
2 c. cooked cubed chicken or 2 (5 oz.) cans boned chicken
2 tbsp. milk
1 tbsp. chopped onion or chives
1 tbsp. chopped pimento
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can refrigerated quick crescent dinner rolls
3/4 c. seasoned croutons, crushed

Blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto the center of each rectangle. Pull the four corners of the dough to the top center of the chicken mixture. Twist slightly and seal edges. Brush tops with reserved butter and dip in crouton crumbs. Bake on an ungreased cookie sheet at 300 degrees for 20-25 minutes or until golden brown. Serves 4.