Chicken Pockets by Celise

Ingredients
2 cups chopped cooked chicken (add seasoning)
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs (or use stove top)
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine

Directions
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.
Preheat oven to 350°F.
Unroll crescent rolls.
Each tube will contain 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs.
Place packets on a baking sheet.
Bake for 20 minutes or until golden brown.