Jennifer Hanchey’s Chicken Pockets

Ingredients:
2 cups cooked cubed chicken (3/4 cup if halving recipe)
1 package (8) crescent rolls (makes 4 pockets)
8 oz cream cheese (softened)
2 Tbsp. melted butter or margarine
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped pimento

Preparation:
Blend cream cheese & melted butter until smooth.
Add chicken, salt, pepper, milk and pimento & mix well.
With the crescent rolls, separate dough into rectangles.
Seal perforations.
Place ¼ - ½ cup meat mixture into center of each rectangle.
Bring up 4 corners and seal seams.
Place pockets on ungreased cookie sheet.
Bake 350˚ for 20-25 minutes or until golden brown.