Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Velveeta Mexican Pasteurized 3 c Chopped cooked chicken
-Process Cheese Spread 1/4 c Chopped red or green bell
With Jalapeno Pepper,cubed -pepper
1/2 c Sour cream 1 4 oz can sliced
1/4 ts Garlic salt -mushrooms,drained
2 Eggs,separated 2 8 oz cans refrigerated quick
2 10 oz pkg. frozen chopped -crescent dinner rolls
-spinach,thawed,well drained

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 Tbs 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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