3 oz. pkg. cream cheese, softened
3 tbsp. melted butter
2 c. cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. diced chives
1 tbsp. chopped pimento, optional
8 oz. can plain or Italian crescent rolls
3/4 c. crushed seasoned croutons (bread crumbs)

Blend cream cheese and 2 tablespoons butter. Add all other ingredients but rolls and croutons. Mix well.

Separate crescent dough into 4 rectangles. Seal perforations together. Place 1/2 cup chicken mixture in center of each. Pull up corners, twist on top and seal sides. Brush with remaining butter and sprinkle with crushed croutons. Bake at 350 degrees on greased cookie sheet for 25 to 30 minutes.