1/2 cup red bell pepper, chopped
1/2 cup broccoli, chopped
1/4 cup canned water chestnuts, drained & chopped
2 Tbsp. onion, chopped
1 can (5 oz.) chunk white chicken, drained and flaked
1 cup shredded Colby & Monterey Jack cheese blend
2/3 cup canned condensed cream of chicken soup
2 pkgs. (8 oz. each) refrigerated crescent rolls

Combine all ingredients except crescent rolls; mixing well.

To form ring, unroll crescent dough, separate into 16 triangles.  Arrange triangles in circle on baking sheet, with wide ends of triangles overlapping in center and points toward the outside.  (There should be a 5-inch diameter opening in center.)  Scoop mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.  (Filling will not be completely covered.)

Bake at 350º for 25-30 minutes or until deep golden brown.

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