Chicken Stuffed Crescent Rolls

2 c. diced chicken, salted
4 oz. cream cheese
1 Tbsp. lemon juice
1 Tbsp. milk
3 Tbsp. pimiento, chopped
1 can crescent rolls
2 Tbsp. melted butter
1/4 c. toasted bread crumbs

Mix cream cheese with 1 tablespoon milk, lemon juice, and pimiento, then chicken. Divide rolls into 4 squares, place 1/2 cup chicken mixture in center of square and pull 4 corners upward and seal edges. Brush with melted butter and sprinkle with toasted bread crumbs. Bake at 350 for 20 minutes.