1 (3 ounce) package cream cheese, softened
1 T. butter, softened
2 C. cubed, cooked chicken meat
1 T. minced onion
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. milk
1 T. chopped pimento peppers
1 (8 ounce) package refrigerated crescent rolls
1 T. butter, melted
3/4 C. crushed croutons

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 T. melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 C. of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 T. of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.