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Chicken Puff Bravo Recipe
Serves 8
Ingredients: 3/4 lb Velveeta Mexican Pasteurized Process Cheese Spread
With jalapeno pepper, cubed
1/2 cup sour cream
1/4 tsp garlic salt
2 eggs, separated
2 10 oz pkg frozen chopped spinach, thawed and well drained
3 cup chopped cooked chicken
1/4 cup chopped red or green bell, pepper
1 4 oz can sliced, mushrooms, drained
2 8 oz cans refrigerated quick crescent dinner rolls
Instructions: 1. In a 3-quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted.
2. Remove from heat.
3. Beat egg yolks thoroughly; reserve 1 Tbs for glaze.
4. Gradually, stir in remaining egg yolks into cheese mixture.
5. Cool.
6. Beat egg whites until stiff peaks form; fold into cheese mixture.
7. Add remaining ingredients except dough; mix lightly.
8. Unroll one can of dough; press into bottom and sides of a greased 12" oven proof skillet, pressing perforations together to seal.
9. Spread spinach mixture over the dough.
10. Unroll the second can of dough; separate into eight triangles.
11. Loosely, twist each triangle at the pointed end.
12. Arrange dough triangles on the spinach mixture, pointing ends towards center.
13. Seal outer edges to crust.
14. Brush dough with the reserved egg yolk.
15. Bake at 375 degrees for 35 to 40 minutes or until egg mixture is set.
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