Crescent Roll Chicken

From Joy Hogan

Crescent Roll Chicken
This recipe is from my sister, Kim. It's pretty easy once you do it once or twice. It can be halfed easily if you don't want need 8 servings.

4 oz. cream cheese, softened (I use 1/3 less fat kind.)
2 T. milk
2 c. cooked chicken, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
2- 8 oz. cans crescent dinner rolls ( I also use the reduced fat kind.)
1/4 c. butter, melted
1 1/2 c. crushed croutons (I usually leave these off since we don't have croutons around much.)

1. Combine cream cheese with milk. Beat until smooth. Stir in chicken, salt, and pepper.
2. Separate the crescent rolls into triangles. Place 2-3 tablespoons of chicken mixture on each of 8 triangles, spreading to within 1/2 inch of the edges.
3. Moisten edges with water, Place the remaining triangles on top; press edges to seal.
4. Dip each sandwich in butter or brush butter on with pastry brush, then roll in croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 20-25 minutes or until lightly browned.