CHICKEN SQUARES

3 oz (84 grm) cream cheese
2 tbsp (30 ml) melted butter
2 cups (475 ml) cooked cubed chicken
1/4 tsp (1 ml) salt
1/8 tsp (1 ml) pepper
2 tbsp (30 ml) milk
1 tbsp (15 ml) chives or onions
1 tbsp (15 ml) pimiento
8 oz (224 grm) crescent rolls
1 tbsp (15 ml) butter

Blend cheese and 2 tbsp (30 ml) butter until smooth. Add chicken, salt, pepper, milk, chives and pimiento.

Divide rolls into rectangles and seal seams. Place 1/2 cup (125 ml) or less of filling on each. Pull corners together and twist. Seal edges. Brush with 1 tbsp (15 ml) melted butter

Bake on ungreased cookie sheet 20-25 minutes.