1 (3 oz.) pkg. cream cheese
3 tbsp. melted butter
2 c. cooked cubed chicken or 2 cans of 5 oz. boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. chopped pimento (opt.)
1 (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 of butter until smooth. Add next 6 ingredients and mix well. Separate dough into 4 rectangles. Firmly press together perforations to seal.

Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to top of mixture and twist slightly and seal seams. Place in ungreased cookie sheet. Brush with remaining butter and sprinkle with crouton crumbs. Bake for 25 minutes or until golden brown. Serves 4.