Monday, October 17, 2011
1/2 cup fresh broccoli, chopped
1/4 cup canned water chestnuts, drained and chopped
2 Tbs. yellow onion, chopped
1 can (5 oz.) chunk white chicken, drained and flaked
1 cup (4 oz.) shredded Colby & Monterey Jack cheese blend
2/3 cup canned cream of chicken soup
2 packages (8 oz. each) refrigerated crescent rolls
Preheat oven to 350 degrees F.
Chop bell pepper, broccoli, water chestnuts, and onion. In a large bowl, flake chicken. Add vegetables, cheese, and soup; mix well.
To assemble the ring, unroll dough and separate into 16 triangles. Arrange triangles in a circle on a round pizza pan or baking sheet, with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center.)
Scoop mixture evenly all around the widest end of the triangle. Bring points of triangles up and over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
Bake, uncovered, 25-30 minutes or until deep golden brown.