Crescent Chicken Pockets

This is another one of my husband's favorite meals and I really like it as well. I've tried adding additional spices and making my own gravy, but I was kindly reminded not to fix it if it ain't broken. So, here's my original version.

4 oz cream cheese, softened
1 Tbsp butter, softened
2 cups cubed cooked chicken
1 Tbsp grated Parmesan cheese
1/2 cup mozzarella cheese
1/8 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 can (8 oz) crescent dinner rolls
1 Tbsp butter, melted
2 Tbsp bread crumbs
1 can cream of chicken soup
1/2 cup milk

Heat oven to 350 degrees. In a medium bowl, mix cream cheese and 1 tablespoon butter until smooth. Add chicken, Parmesan cheese, mozzarella cheese, salt, pepper, 2 tablespoons of milk and mix well. Separate crescent dough into 4 rectangles and firmly press perforations to seal. Spoon about 1/2 cup of chicken mixture onto the center of each rectangle. Fold dough over chicken mixture and seal edges forming four little pockets about 3 x 5 inches in size. Place on ungreased cookie sheet. Brush tops of chicken pockets with 1 tablespoon of butter; sprinkle with bread crumbs. Bake 25-30 minutes or until golden brown. Meanwhile, heat cream of chicken soup mixed with 1/2 cup of milk until hot. Serve over chicken pockets.