Chicken Puff Bravo Recipe
Servings: 8
Ingredients
- 3/4 lb Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper cubed
- 1/2 c. lowfat sour cream
- 1/4 tsp garlic salt
- 2 x Large eggs separated
- 2 pkt frzn minced spinach - (10 ounce ea) thawed, well liquid removed
- 3 c. minced cooked chicken
- 1/4 c. minced red or possibly green pepper
- 1 can sliced mushrooms - (4 ounce) liquid removed
- 2 can Pillsbury Refrigerated Quick Crescent Dinner Rolls - (8 ounce ea)
Directions
- In 3-qt saucepan, combine Velveeta, lowfat sour cream and garlic salt. Stir over low heat till Velveeta is melted. Remove from heat.
- Beat egg yolks thoroughly. Reserve 1 Tbsp. for glaze. Gradually stir remaining egg yolks into cheese mix. Cold.
- Beat egg whites till stiff peaks form. Fold into cheese mix. Add in remaining ingredients except dough. Mix lightly.
- Unroll one can dough. Press onto bottom and sides of greased 12-inch oven-proof skillet, pressing perforations together to seal. Spread spinach mix over dough.
- Unroll second can of dough. Separate into eight triangles. Loosely twist each triangle at pointed end. Arrange dough triangles on spinach mix, pointed ends towards center. Seal outer edges to crust.
- Brush dough with reserved egg yolk. Bake at 375 degrees 35 to 40 min or possibly till egg mix is set.
- This recipe yields 8 servings.
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