• Cooking Time: 25 to 30 minutes
• Servings: 4 sandwiches
• Preparation Time: 15 to 20 minutes
• 1 (3 oz) package cream cheese, softened
• 1 tablespoon margarine or butter, softened
• 2 cups cubed, cooked chicken or 1 (10 oz) can canned chicken
• 1 tablespoon chives or onion, chopped
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons milk
• 1 tablespoon chopped pimiento, if desired
• 1 tablespoon margarine or butter, melted
• ¾ cup seasoned croutons, crushed
• 1 (8 oz) can refrigerated crescent dinner rolls

1. Heat oven to 350. In medium bowl, beat cream cheese and one tablespoon of softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well.
2. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon ½ cup of chicken mixture on center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with one tablespoon of melted margarine; sprinkle with crushed croutons.
3. Bake at 350 for 25 to 30 minutes or until golden brown.

A lady at our church makes these and they are delicious. She was kind enough to share the recipe with me and I thought I'd share it with you.