1/2 c. chopped red bell pepper
1/4 c. chopped water chestnuts
1 can chicken, drained
1 c. shredded CoJack cheese
1/2 c. chopped broccoli
2 tbsp. chopped onion
2/3 c. cream of chicken soup
2 cans (8 oz.) crescent rolls

Preheat oven to 350°F. Chop red pepper, broccoli, water chestnuts and onion. Flake chicken. Combine all filling ingredients in mixing bowl. Arrange crescent rolls in a circle on a 15 inch baking stone with bases overlapping in center and points to the outside. Scoop filling mixture onto widest portion. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.

Bake 25-30 minutes or until golden brown.

Yields 6 servings.