3 ounces cream cheese, softened
3 tablespoons margarine, melted
2 cups cooked, cubed chicken
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped onion
1 tablespoon chopped pimento, if desired
8 ounce can crescent dinner rolls
3/4 cup seasoned croutons, crushed
Preheat oven to 350F. In bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon the two cups meat mixture onto center of each rectangle and pull 4 corners of dough to top center of mixture and twist firmly. Brush tops with reserved 1 tablespoon margarine and sprinkle with crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Great with leftover gravy.
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