3 oz. Philadelphia cream cheese, soft
3 tbsp. melted butter
2 c. cooked chicken cubed or
2 (5 oz.) cans boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. chopped pimento (optional)
8 oz. can crescent rolls
3/4 c. seasoned croutons, crushed

Preheat oven to 350 degrees. In a medium bowl, blend cream cheese and 2 tablespoons butter. Reserve 1 tablespoon butter. Add next 6 ingredients and mix well. Separate crescent dough into 4 triangles. Firmly press perforations to seal. Spoon 1/2 cup meal mixture onto center of crescent. Twist slightly and seal edges. Brush tops with butter and sprinkle on croutons. Bake on ungreased cookie sheet 20-25 minutes until golden.