Source: The Pampered Chef
1/2 cup red bell pepper, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
2 tablespoons onion, chopped
6 ounces cooked chicken breast, chopped
2/3 cup cream of chicken soup
1 cup (4 ounces) shredded Cheddar cheese
2 (8 ounce) packages refrigerated crescent rolls
Heat oven to 350 degrees F.
Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.
Unroll crescent rolls and arrange triangles in a circle on a 15-inch baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.)
Bake 25 to 30 minutes or until golden brown.
Cut into wedges and serve warm.
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