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Chicken puff bravo

Yield: 8 servings

Ingredients:

• 3/4 lb Velveeta Mexican Pasteurized -Process Cheese Spread With Jalapeno Pepper cubed
• 1/2 c Sour cream
• 1/4 ts Garlic salt
• 2 Eggs separated
• 2 - 10 oz pkg frozen chopped

Instructions:

-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 Source: MAINPOUL.ZIP 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" 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 @ 375 degrees for 35 to 40 minutes or until egg mixture is set. Makes 8 servings.

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