This recipe is excellent with vegetarian chicken, also. I usually make it without the peppers and everyone loves it (including the kids)! It forms a lovely wreath shape that's perfect for entertaining, especially for Christmas. Recipe provided by: "The Pampered Chef".

• 1/2 cup red bell pepper, minced
• 1/2 cup fresh broccoli, minced
• 1/4 cup water chestnuts, drained and minced
• 2 Tablespoons onion, minced
• 1 can (5 oz.) chunk chicken, drained and flaked
• 2/3 cup (4 oz.) shredded CoJack cheese
• 2 cans (8 oz.) refrigerated crescent rolls

1. Preheat oven to 350 degrees.
2. Chop pepper, broccoli, water chestnuts, and onion with food chopper.
3. Flake chicken with pastry blender.
4. Combine all ingredients except crescent rolls.
5. Unroll crescent rolls and arrange triangles in a circle on 15" baking stone with bases overlapping in center and points toward the outside (will resemble sunshine).
6. Scoop filling mixture onto widest portion of each triangle using scoop. Fold points of triangles over filling and tuck under base at center. (Filling will not be completely covered.)
7. Bake 25-30 minutes or until golden brown. Cut in between each crescent roll to serve.