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. pimento
1 (8 oz.) can crescent rolls
3/4 c. crushed seasoned croutons

Blend cream cheese with 2 tablespoon butter until smooth. Add next 6 ingredients. Separate crescent rolls and form into 4 squares. Spoon 1/2 cup mixture and pull up 4 corners to close. Brush top with butter and sprinkle with crumbs. Bake on ungreased sheet 20 to 25 minutes at 350 degrees. I always double this recipe.