Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1 cup shredded Colby-Monterey Jack cheese2/3 cup condensed cream of chicken soup, undiluted1/2 cup chopped fresh broccoli1/2 cup chopped sweet red pepper1/4 cup chopped water chestnuts1 can (5 ounces) white chicken, drained, or 3/4 cup cubed cooked chicken2 tablespoons chopped onion
Preparation
Arrange crescent rolls on a 12-in. 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° for 20-25 minutes or until golden brown.
