Crescent chicken squares

1 pkg 3 0z cream cheese, softened
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed

Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto 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 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.