recipe courtesy of Pampered Chef
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 350ºF.
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.
This looks like my kind of appetizer. I love chicken and broccoli together.