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Print this Recipe    Chicken Spinach

Crescent Chicken Wreath

3 chicken breasts, seasoned with your choice of herbs, cooked and cubed
2 packages frozen spinach, thawed and squeezed/drained well
1/2 cup diced red bell pepper or diced ripe tomatoes (remove seeds)
1/2 to 1 cup mayo
1 cup crumbled gorgonzola or feta cheese
2 cans Pillsbury crescent rolls

Mix all ingredients except crescent rolls in a large mixing bowl.
Salt and pepper to taste. Amount of mayo may vary according to
taste, mixed ingredients should resemble moist stuffing mix in
texture.

Separate crescent rolls, laying them out flat on a non-stick cookie
sheet. Arrange 2 of them in a diamond shaped pattern with tips
pointing outward, pressing wide ends together. Place a heaping
spoonful or two of filling in the middle of the dough diamond and
bring pointed ends up around the filling pressing the two ends
together to form a crescent packet. Repeat until you've used all
the crescent roll dough. Place packets side by side in a circle
forming a wreath.

Bake in oven according to crescent roll package directions or until
golden brown.

Variation: Substitute frozen broccoli for spinach and use cheddar
or Monterey jack cheese instead of gorgonzola.

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