Chicken Crescent Pockets

This is a quick and easy week night meal that is a great use for leftover chicken. I don't remember where I found this recipe and I've definitely altered it some. This is a great one for picky eaters, too!

Chicken Crescent Pockets

6 oz. cream cheese, softened
2 T. butter, softened
3 c. cubed cooked chicken
1 T. chopped fresh chives (or onion)
1/2 t. salt
fresh ground pepper to taste
1 T. milk
1 T. ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 T. melted margarine or butter
2 T. freshly grated Parmesan

Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.