2 tubes (8 oz. each) refrigerated crescent rolls
1 c. (4 oz.) shredded Co-Jack cheese
2/3 c. condensed cream of chicken soup
1/2 c. chopped fresh broccoli
1/2 c. chopped sweet red pepper
1/4 c. water chestnuts, chopped
1 can (5 oz.) white chicken, drained (or 3/4 c. cubed cooked chicken)
2 tbsp. chopped onion

Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends. (Filling will be visible.)

Bake at 375°F for 20 to 25 minutes or until golden brown.

Yield: 6 to 8 servings.