Chicken Pockets

2 cups cooked, chopped chicken
1 can great northern beans (or another variety of beans)
4 oz of cream cheese (half a package)
1 Tbsp chopped green onion
2 Tbsp pesto sauce
2 tsp Italian seasoning
2 Tbsp milk
salt and pepper to taste
1/2 cup crushed croutons
2 packages refrigerated crescent rolls
1/4 cup melted butter or margarine (I used a lot less)

Mix all ingredients except for crouton crumbs, crescent rolls, and butter in a medium mixing bowl. Unroll tube of crescent rolls. Each can contains 8 triangles. Press two triangles together so that you have 4 rectangles (per can). Place about 1/4 cup of the mixture on each rectangle, fold dough over filling, and pinch edges to seal. Brush melted butter on each pocket and then coat with crouton crumbs. Place pockets on a baking sheet and bake at 350 F for 20 minutes or until golden brown.

Note: I found this recipe in a freezer meal cook book and changed it around a lot. If you want to freeze this meal to make ahead, simply freeze the chicken mixture in a freezer bag. Store the crescent rolls in the fridge until ready to use.