chicken crescent pockets

these were so good! quick. easy. delish! try them!
thank you Cooking with LT for this wonderfulness!

chicken crescent pockets

You will need:
-3 oz low fat cream cheese, softened
-1 Tbsp butter, melted (OR spritz olive oil-which I did)
-2 c cooked chicken. diced/shredded (I used 2 chicken breast boiled and shredded)
-2 Tbsp milk
-salt & pepper, to taste
-1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls
-1/2 cup seasoned croutons, crushed (I used garlic and onion flavored ones)

1) Heat oven to 350°F.

2) In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add chicken, salt, pepper, and milk. Mix well.

3)Separate dough into 4 rectangles (this is done by keeping 2 crescents together). 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.

4)Place on ungreased cookie sheet. Gently spray tops of chicken pockets with olive oil (or use butter); sprinkle with crushed croutons. Bake at 350°F for 25-30 minutes or until golden brown.