Florentine Chicken Ring

• 1 can (10 oz.) chunk white chicken, drained and flaked
• 1/2 cup red bell pepper, chopped
• 1 pkg (10 oz.) frozen chopped spinach, thawed and well drained
• 1 cup (4 oz.) shredded cheddar cheese (sharp)
• 1/3 cup mayonnaise
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/8 tsp. ground nutmeg
• 2 pkgs. (8 oz. each) refrigerated crescent rolls

1. Preheat oven to 375 degrees. Flake chicken; chop bell pepper. Add to chicken along with spinach, cheese, mayo, lemon zest, salt, and nutmeg.
2. Unroll crescent dough and separate into 16 triangles.
3. Arrange triangles in circle with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the cookie sheet.)
4. Scoop chicken mixture evenly into widest end of each triangle.
5. Bring outside points of triangle up over filling and tack under wide ends of dough at center of ring.
6. (Filling will not be completely covered.)
7. Bake 20-25 minutes or until golden brown.

white chicken, red bell pepper, spinach, cheddar cheese, mayonnaise, lemon zest, salt, ground nutmeg, pkgs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115329 (may not work)