Ingredients
3 ounces cream cheese, softened3 tablespoons butter, melted, divided1/4 teaspoon salt1/8 teaspoon pepper2 cups cubed cooked chicken2 tablespoons milk1 tablespoon chopped onion1 tablespoon diced pimientos1 tube (8 ounces) refrigerated crescent rolls1/4 cup seasoned bread crumbs
Preparation
In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
Bake at 350° for 20-25 minutes or until golden.
