3 oz. pkg. cream cheese
2 c. cooked, cubed chicken
2 tbsp. milk
1 tbsp. chopped pimento
8 oz. can Pillsbury refrigerated quick crescent rolls
3/4 c. seasoned croutons, crushed
3 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. chopped chives

Preheat oven to 350 degrees. In medium bowl blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon for later) until smooth. Add chicken, salt, pepper, milk, chives and pimento and mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal.

Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top of center of chicken mixture; twist slightly to seal edges. Brush tops with reserved butter; dip in crouton crumbs. Bake on cookie sheet 20 to 25 minutes until golden.