1 (8 oz.) cream cheese, softened
3 tbsp. butter
2 c. cubed, cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. minced onions
1 sm. jar pimento pieces
2 (8 oz.) cans crescent roll dough
3/4 c. seasoned croutons, crushed

Blend softened cheese with 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onions and pimento pieces; mix well.

Open crescent dough into 4 rectangles (press triangle perforations to seal into rectangular shape). Spoon 1/2 cup chicken mixture (or less) into center of dough. Pull 4 corners of dough to center and twist. Pinch edges to seal seams. Brush tops sides with remaining butter (melted). Promptly dip into crushed onion/garlic crouton crumbs. Bake at 350 degrees on cookie sheet sprayed with Pam for 20-25 minutes or until golden brown.