Chicken Crescent Pockets

Taken from yum.

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