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