Chicken Crescent Squares by Beth

I doubled this recipe for our group.

Ingredients:
3 oz. cream cheese, softened
3 T. butter, divided into 2T. & 1T., then melted
2 c. chicken, cooked and cubed
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. onion, chopped (I used dried, minced onion)
8 oz. refrigerated crescent rolls (Recipe Creations works best)
1/2 c. seasoned croutons, crushed

Assembly:
Blend cream cheese and 2 T. butter until smooth.  Add next 5 ingredients and mix well.  With pizza cutter, cut dough into 4 rectangles. (If using perforated dough, divide into 4 rectangles and firmly press perforations to seal).  Spoon 1/2 c. chicken mixture onto center of each rectangle.  Pull four corners of dough to top center of meat mixture and twist slightly.  Pinch edges together to seal.  Brush top with remaining 1 T. melted butter.  Sprinkle with crouton crumbs.  Bake at 350 for 15-18 min. or just to the point before they get browned.  Cool completely.  Freeze on cookie sheet. Once frozen, transfer to freezer bag. (If not freezing, bake at 350 for 20-25 min).

Serving Day:
Preheat oven to 350.  Place frozen squares on cookie sheet and bake 35-40 min. until golden brown and filling is sizzling.