1 (3 oz.) pkg. cream cheese with chives
3 tbsp. milk
2 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken breasts, cut up
2 tbsp. chopped pimento
1 pkg. crescent rolls
1 c. corn flake crumbs

Mix cream cheese and butter. Add next five ingredients and mix well. Roll out each crescent roll and place some of chicken mixture inside. Fold it over. Dip bottom in butter and corn flake crumbs. Bake on ungreased cookie sheet with butter side up. Bake at 350 degrees for 30 minutes. Serve with cream of chicken soup diluted with 1/2 cup milk.