Preheat oven to 350F.

In a medium bowl, combine softened cream cheese and 1 tablespoon of softened margarine.

Beat until smooth.

Add cubed cooked chicken, chopped chives, salt, pepper, milk, and chopped pimientos to the cream cheese mixture.

Mix well to combine all ingredients.

Separate crescent roll dough into 4 rectangles.

Firmly press perforations to seal each rectangle.

Spoon 1/2 cup of the chicken mixture onto the center of each rectangle.

Pull the 4 corners of the dough to the center of the chicken mixture.

Twist the corners firmly to seal the filling inside.

Pinch edges to ensure a secure seal.

Place the sealed chicken squares on an ungreased cookie sheet.

Brush the tops of the sandwiches with 1 tablespoon of melted margarine.

Sprinkle crushed seasoned croutons evenly over the brushed tops.

Bake in the preheated oven at 350F for 25 to 30 minutes.

Bake until the crescent rolls are golden brown and the filling is heated through.