1-1/2 c. cooked diced chicken
1 (8 oz.) can pineapple tidbits
1/3 c. mayonnaise
1/4 c. diced celery
1/4 c. chopped almonds
1/4 c. diced green pepper
3/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can crescent rolls
1 egg, beaten
Combine all ingredients, except rolls and egg; toss lightly. Set
aside. Separate rolls into 8 triangles. On a greased cookie
sheet, arrange triangles in a circle with bases overlapping, tips
pointing outward (center open about 3 inches). Spoon chicken
mixture into center of ring, then fold tips over ring and tuck
under ring. Brush with beaten egg and bake at 350 degrees for 25 to 30
minutes. Serve hot. Serve with a mushroom or cheese sauce if
desired. Serves 4.
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