3 oz. cream cheese
3 tbsp. butter
2 c. cooked chicken, cubed
1 tbsp. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped celery
2 tbsp. milk
1 tbsp. pimento, chopped
8 oz. refrigerator crescent dinner rolls
3/4 c. seasoned bread crumbs

Blend cheese and 2 tablespoons butter until smooth. Add chicken, onion, salt, pepper, celery, milk and pimento. Mix well. Separate crescent roll dough into 4 rectangles. Press perforations to seal. Put 1/2 cup mixture on each rectangle. Fold four corners to top center, twist, and pinch to seal.

Brush with 1 tablespoon melted butter and sprinkle with bread crumbs. Bake 20-25 minutes until golden brown on ungreased cookie sheet at 350 degrees. Makes 4 servings.

OPTIONAL SAUCE: Mushroom soup thinned with milk to desired consistency.