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

Heat oven to 350 degrees. Blend cream cheese and 2 tablespoons butter until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with butter. Dip in crouton crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes until brown. Makes 4.