Chicken Wreath
1/2 C. red bell pepper, chopped
1/2 C. broccoli, chopped
1/4 C. water chestnuts, drained and chopped
2 T. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 C. cream of chicken soup
1 C. (4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls
Preheat oven to 350�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" 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 25-30 minutes or until golden brown. Cut into wedges and serve
warm. |