Blend 3 oz. softened cream cheese and 2 tablespoon melted oleo until smooth.
- 2 cup cubed chicken
- 3/4 cup herb seasoned croutons
- 1/4 tsp salt
- 1/4 pepper
- 2 Tbsp milk
- 1 Tbsp chopped onion
- 1 Tbsp pimento
Mix all these ingredients well. Then separate 8 ounce can of refrigerated quick crescent (Italian) dinner rolls, into 4 rectangles. Spoon chicken mixture onto center of rolls. Pull 4 corners of dough over and pinch together and seal. Brush with oleo.
Bake on ungreased cookie sheet 20 or 25 minutes at 350°.