1 can (10 oz.) chunk white chicken, drained and flaked
½ cup red bell pepper, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 cup (4 oz.) shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. lemon zest
½ tsp. salt
1/8 tsp. ground nutmeg
2 pkgs. (8 oz. each) refrigerated crescent rolls
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Preheat oven to 375o. In large bowl flake chicken with pastry blender. Add red pepper, spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on round baking stone with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Bake 20-25 minutes or until deep golden brown.
Makes 8 servings.