Chicken Wreath

I have seen many variations of this recipe, however, this one is my favorite.  This may be served as an appetizer or as a main dish.

  

2 pkgs. (8 oz each)  refrigerated crescent rolls

1/2 cup chopped red bell pepper

1 cup chopped fresh broccoli (or frozen broccoli, thawed)
1/4 cup drained and chopped water chestnuts
2 TBS chopped onion
1 cup (4 oz) Colby Jack cheese
1 can (9.5 oz) chunk chicken, drained and flaked (or 1 1/2 cups cooked chicken or turkey)
2/3 cup canned condensed cream of chicken soup

Preheat oven to 350 degrees. Unroll crescent dough; separate into triangles.  Arrange triangles in a circle (about 4" from the edge) on a greased 14 inch pizza pan (or pizza stone) with the wide ends overlapping in the center and points towards the outside.  In a large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken and soup.  Scoop mixture evenly onto the widest end of each triangle.  Bring outside point of triangles down over the filling and tuck under the wide ends of dough at the center.  You may stretch the dough a little to cover the chicken mixture if you wish.  However, the filling will not be completely covered.  Bake at 25-30 minutes or until gold brown.

Source:  Pampered Chef

Janice