Chicken Rolls

3 cups shredded chicken
1 pkg cream cheese
1/4 c butter
1 c herbed dried bread crumbs
1/8 tsp pepper
chives (optional)
3 pkgs Philsbery Crescent Rolls
1/4 c butter, melted
1/2 c milk
2 cans cream of chicken

Cream together cream cheese and butter. Add bread crumbs and pepper and stir. Mix in chicken and incorporate well. Unroll crescent rolls and slightly stretch to make them wider without tearing them. Place scant 1/4 cup of mixture onto center of roll. Pull up the two short ends of roll over the stuffing. Then pull the long end over those and tuck underneath. It's okay if its not completly sealed. Brush the finished rolls with butter and place on a lined baking sheet. Bake at 350 for 20 to 30 min or until golden browned and cooked on bottom of the roll. Heat 2 cans cream of chicken soup and thin with 1/2 cup milk or broth from boiling chicken. Serve with rolls.