1 (3 oz.) pkg. cream cheese
2 c. chopped, cooked chicken
1/8 tsp. pepper
1 tbsp. chopped pimiento
1 tbsp. chopped green pepper
1/4 c. butter
1/4 tsp. salt
2 tbsp. milk
1 tbsp. chopped onions
1 (8 oz.) pkg. crescent rolls
2 c. seasoned croutons, crushed

In large bowl, blend cream cheese, butter and add chicken, salt, pepper, milk, pimiento, onion, green pepper. Refrigerate. Separate crescent rolls into 4 squares. Divide chicken mixture among 4 squares. Pull corners up and twist together. Pinch any openings. Brush top with melted butter and sprinkle with crushed croutons. Bake on ungreased sheet at 350 degrees for 20 minutes.