*  Exported from  MasterCook  *
 
                             CHICKEN PUFF BRAVO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Velveeta Mexican Pasteurized
                         -Process Cheese Spread
                         With Jalapeno Pepper,cubed
      1/2   c            Sour cream
      1/4   ts           Garlic salt
    2                    Eggs,separated
    2                    10 oz pkg. frozen chopped
                         -spinach,thawed,well drained
    3       c            Chopped cooked chicken
      1/4   c            Chopped red or green bell
                         -pepper
    1                    4 oz can sliced
                         -mushrooms,drained
    2                    8 oz cans refrigerated quick
                         -crescent dinner rolls
 
   In a 3 quart saucepan, combine process cheese, sour cream and garlic salt;
   stir over low heat until cheese is melted. Remove from heat. Beat egg yolks
   thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks
   into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold
   into cheese mixture. Add remaining ingredients except dough; mix lightly.
   Unroll one can of dough; press into bottom and sides of a greased 12″ oven
   proof skillet, pressing perforations together to seal. Spread spinach
   mixture over the dough. Unroll the second can of dough; separate into eight
   triangles. Loosely,twist each triangle at the pointed end. Arrange dough
   triangles on the spinach mixture, pointing ends towards center. Seal outer
   edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees
   for 35 to 40 minutes or until egg mixture is set.
   
   Makes 8 servings.
  
 
 
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