3 oz. pkg. cream cheese, softened
2 c. cooked, cubed chicken
1/8 tsp. pepper
1 tbsp. chopped onion
8 oz. can Pillsbury refrigerated quick crescent rolls
3 tbsp. butter, melted
1/4 tsp. salt
2 tbsp. milk
1 tbsp. chopped pimiento (opt.)
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion and pimiento and mix well. Separate crescent dough into four rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Put 4 corners of dough to top center of each rectangle. Put 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with reserved 1 tablespoon butter; dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.