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

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add next 6 ingredients; mix well. Separate crescent rolls 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 to seal edges. Brush tops with reserved 1 tablespoon butter, dip in crouton crumbs. Bake on greased cookie sheet 20 to 25 minutes until golden brown. Serves 4.