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

Preheat oven to 350 degrees. Blend cream cheese and 2 tablespoons butter. Add chicken, salt, pepper, milk, onion, pimento. Mix well. Separate crescent dough into 4 rectangles. Press firmly to seal perforations. Spoon 1/3 to 1/2 cup meat mixture onto center of rectangle. Pull the 4 corners of the dough up to top center. Twist slightly and seal edges. Brush tops with 1 tablespoon butter. Sprinkle with crouton crumbs. Bake on ungreased sheet 20-25 minutes.