Chicken Rolls

2 pkg. crescent rolls
2 large cans canned chicken
1 package cream cheese
1 cube margarine/butter
1 cube margarine melted
1 can cream of chicken soup
Pepperidge farm seasoned bread crumbs

Mix cream cheese and butter together until smooth. Add “flaked” chicken to mixture. Spoon mixture into crescent rolls. “Roll up” rolls. Roll in butter (melted) and then in bread crumbs. Place on baking sheet. Bake at 350 for 10-12 minutes or until rolls are cooked and not gooey. Heat soup on stove until smooth. Use as gravy over rolls.