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

Separate rolls into 4 rectangles; seal perforations with damp fingertips.

Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk, onion and pimento. Mix with wooden spoon until well blended.

Spoon about 1/2 cup chicken mixture onto center of each rectangle; pull 4 corners of dough to center over mixture and seal. Brush tops with melted butter. Sprinkle crushed croutons or bread crumbs on top.

Bake at 350°F on ungreased cookie sheet 20 to 25 minutes. 4 servings.