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

Blend softened cream cheese, melted butter until smooth. Add chicken, salt, pepper, milk, onion or chives, and pimiento. Mix well. Separate can of crescent rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle, pull corners of dough to center of mixture; seal. Brush tops with melted butter and sprinkle with crushed plain or seasoned croutons.

Bake on ungreased cookie sheet 20 to 25 minutes until golden in 350 degree oven. Refrigerate leftovers for cold sandwiches. Serves 4.