Crescent Chicken Squares
     submitted by Cathy Lam

Another great back-of-the-box recipe that is a staple around here!

1 3-oz. package of cream cheese, softened
3 tbsp. butter or margarine, melted
2 cups cooked chicken, cubed
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chives, chopped
1 tbsp. pimento, chopped
1 can of refrigerated crescent dinner rolls
3/4 cup seasoned bread crumbs

Set oven to 350. Blend cream cheese and 2 tbsp. butter (reserving 1 tbsp.) until smooth. Add chicken, salt, pepper, milk, chives and pimento and mix well. Open the crescent roll dough, and spread out. Separate the dough into 4 rectangles, pressing together the diagonal perforations to seal. Spoon 1/4 of the mixture onto each dough rectangle, and pull the four corners together to the top, twisting them together to seal them to make little packages. Place packages on ungreased cookie sheet, and brush with 1 tbsp. butter. Sprinkle with bread crumbs. Bake for 20 minutes or until golden brown.