Ingredients
-
2 (8 ounce) packages refrigerated crescent dinner rolls
-
2/3 cup condensed cream of chicken soup
-
1/2 cup chopped fresh broccoli
-
1/2 cup chopped sweet red pepper
-
1 (5 ounce) can white chicken meat, drained or 3/4 cup cubed, cooked chicken
-
2 tablespoons chopped onions
-
1 (4 ounce) cup shredded colby-monterey jack cheese
-
1/4 cup chopped water chestnut
Instructions
- Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
- Combine the remaining ingredients; spoon over wide ends of rolls.
- Fold points over filling and tuck under wide ends (filling will be visible).
- Bake at 375 degrees for 20 to 25 minutes or until golden brown.