|Title:||Miner Chicken Holiday Wreath|
1/2 c red bell pepper- chopped
1/2 c broccoli- chopped
1/4 c canned water chestnuts- drained and chopped
2 T onion- chopped
1 can (5 oz.) chunk white chicken- drained and flaked
1 c (4 oz.) shredded colby & monterey jack cheese blend
2/3 c canned condensed cream of chicken soup
2 pckg. (8 oz.) refrigerated crescent rolls
|Directions:||1) Preheat oven to 350F. Using food chopper, coarsely chop bell pepper, broccoli, water chestnuts and onion. In 2-quart batter bowl, flake chicken with fork. Add vegetables, cheese and soup; mix well.
2) To assemble ring, unroll crescent dough; separate into 16 triangles in a circle on 13" round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in center of stone). Using medium scoop, scoop chicken mixture evenly onto the 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 25-30 minutes or until deep golden brown.