Chicken Puff Bravo

• 3/4 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
• 1/2 c. sour cream
• 1/4 tsp. 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 pepper
• 1 (4 oz.) can sliced mushrooms, drained
• 2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls

1. In 3-quart saucepan, combine process cheese spread, sour cream and garlic salt; stir over low heat until process cheese spread is melted.
2. Remove from heat.
3. Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
4. Gradually stir remaining egg yolks into cheese mixture.
5. Cool.
6. Beat egg whites until stiff peaks form; fold into cheese mixture.
7. Add remaining ingredients.

jalapeno pepper, sour cream, garlic salt, eggs, chicken, red, mushrooms, crescent dinner

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455981 (may not work)