2 cups cooked cubed chicken
1/2 tsp. salt (opt)
1/8 tsp. pepper
3 oz. cream cheese (softened)
2 tbsp. milk
1 tbsp. minced onion
1 tbsp. pimento
1 (8 oz.) can Pillsbury Crescent Dinner Rolls
1 tbsp. butter - melted
3/4 cup Parmesan Cheese
1/2 of (10 3/4 oz.) can cream chicken soup (do not dilute, can use a little more)

Blend first 7 ingredients. Separate rolls into 4 rectangles and seal perforations. Pull up corner & seal. Brush tops with melted butter. Sprinkle with Parmesan cheese.

Bake at 350°F on ungreased cookie sheet for 20-25 minutes or until golden brown. Heat soup (undiluted) or thinned with a little milk and spoon over top of each puff.

Serves 4

Submitted by: Phyllis Chittum