3 oz. cream cheese
2 tbsp. + 1 tbsp. butter, melted
2 c. cubed cooked chicken (or 2.5 oz. cans, boned)
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives OR onion
1 tbsp. chopped pimiento, if desired
8 oz. can Pillsbury crescent dinner rolls
1/4 c. seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add rest and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture in each, and pull 4 corners of dough to center. Twist slightly, and seal edges. Brush tops with butter, sprinkle with crouton crumbs. Place on ungreased cookie sheet at 350 degrees for 20-25 minutes.