3 oz. softened cream cheese
2 tbsp. melted butter
2 c. cooked, cubed chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. chopped pimiento
1 (8 oz.) can crescent rolls

1. Blend cream cheese and butter until smooth. Add chicken and remaining ingredients.

2. Separate crescent rolls into 4 rectangles and seal perforations. Spoon chicken mixture (1/2 cup each) onto center. Fold over like a triangular turnover and seal. Brush tops with 1 tablespoon melted butter and sprinkle with crushed seasoned croutons.

3. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown at 375 degrees.