Title: CHICKEN PUFF BRAVO
Yield: 8 servings
|3/4||LB||velveeta mexican pasteurized process cheese spread|
|with jalapeno pepper, cubed|
|2||10 oz pkg frozen chopped spinach, thawed, well drained|
|3||C||chopped cooked chicken|
|1/4||C||chopped red or green bell pepper|
|1||4 oz can sliced mushrooms, drained|
|2||8 oz cans refrigerated quick crescent dinner rolls|
|375 degrees for 35 to 40 minutes or until egg mixture is set. makes 8|
In a 3 quart saucepan, combine process cheese, sour cream and garlic
salt; stir over low heat until cheese is melted. Remove from heat.
Beat egg yolks thoroughly; reserve 1 Tbsp for glaze. Gradually, stir
in remaining egg yolks into cheese mixture. Cool. Beat egg whites
until stiff peaks form; fold into cheese mixture. Add remaining
ingredients except dough; mix lightly. Unroll one can of dough; press
into bottom and sides of a greased 12 inch oven proof skillet, pressing
perforations together to seal. Spread spinach mixture over the dough.
Unroll the second can of dough; separate into eight triangles.
Loosely, twist each triangle at the pointed end. Arrange dough
triangles on the spinach mixture, pointing ends towards center. Seal
outer edges to crust. Brush dough with the reserved egg yolk. Bake @