Chicken Puff Bravo

Name: Chicken Puff Bravo
Total time: P1H
Yield: 8
Cuisine: Mexican
Ingredients: velveeta cheese; sour cream; garlic salt; eggs; spinach; chicken; green bell peppers; mushrooms; crescent roll dough

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
¾	pound	velveeta cheese pasteurized , with Jalapeno pepper, cubed
½	cup	sour cream
¼	teaspoon	garlic salt
2	large	eggs eparated
2	10 oz pkgs	spinach thawed, well drained	*
3	cups	chicken cooked
¼	cup	green bell peppers or red
1	4 oz can	mushrooms mushrooms, drained	*
2	8 oz cans	crescent roll dough refrigerated	*

Ingredients

Amount	Measure	Ingredient	Features
340.2	g	velveeta cheese pasteurized , with Jalapeno pepper, cubed
118	ml	sour cream
1.3	ml	garlic salt
2	large	eggs eparated
2	10 oz pkgs	spinach thawed, well drained	*
7.1E+2	ml	chicken cooked
59	ml	green bell peppers or red
1	4 oz can	mushrooms mushrooms, drained	*
2	8 oz cans	crescent roll dough refrigerated	*

Directions

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 at 375℉ (190℃) for 35 to 40 minutes or until egg mixture is set.

Makes 8 servings.