In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts and onion.
Separate crescent dough into six rectangles; seal perforations. Spoon 1/3 cup turkey mixture onto the center of each rectangle; bring edges into center and pinch to seal.
Place on a baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 degrees for 15–20 minutes or until golden brown.