3 pkg. cream cheese
3 tbsp. butter, melted
2 c. cooked cube chicken or 2 (5 oz.) canned boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onion
1 tbsp. chopped pimento, if desired
8 oz. can crescent rolls
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients. Mix well.

Separate crescent rolls into 4 rectangles, firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.

Brush tops with reserved tablespoon of butter, dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes. Refrigerate leftovers.