3 oz. pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onions
1 tbsp. chopped pimiento, optional
8 oz. can Pillsbury crescent rolls
3/4 c. seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoons) until smooth. Add the next 6 ingredients; 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 center of chicken mixture; twist slightly and seal edges.

Brush tops with reserved butter; dip in crouton crumbs. Place on ungreased cookie sheet. Bake for 20-25 minutes or until golden.