Chicken Puff Bravo
|Mexican pasteurized process cheese spread||3⁄4 Pound, cubed (With Jalapeno Pepper)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Frozen chopped spinach||20 Ounce, thawed and drained (2 Package)|
|Chopped cooked chicken||3 Cup (48 tbs)|
|Chopped pepper||1⁄4 Cup (4 tbs) (Red/Green)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Refrigerated quick crescent dinner roils||16 Ounce (Two 8 Ounce Cans)|
In 3-quart saucepan, combine process cheese spread, sour cream and garlic salt; stir over low heat until process cheese spread is melted.
Remove from heat.
Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture.
Beat egg whites until stiff peaks form; fold into cheese mixture.
Add remaining ingredients except dough; mix lightly.
Unroll one can dough; press onto bottom and sides of greased 12-inch ovenproof skillet, pressing perforations together to seal.
Spread spinach mixture over dough.
Unroll second can dough; separate into eight triangles.
Loosely twist each triangle at pointed end.
Arrange dough triangles on spinach mixture, pointed ends towards center.
Seal outer edges to crust.
Brush dough with reserved egg yolk.
Bake at 375°, 35 to 40 minutes or until egg mixture is set.