3/4 pound Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper, cubed
1/2 cup sour cream
1/4 teaspoon garlic salt
2 eggs, separated
2 10-ounce packages frozen chopped spinach, thawed, well drained
3 cups chopped cooked chicken
1/4 cup chopped red or green pepper
1 4-ounce can sliced mushrooms, drained
2 8-ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls


In 3-quart saucepan, combine Velveeta, sour cream and garlic salt. Stir over low heat until Velveeta is melted. Remove from heat. Beat egg yolks thoroughly. Reserve 1 tablespoon for glaze. Gradually stir 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 dough. Press onto bottom and sides of greased 12-inch oven-proof skillet, pressing perforations together to seal. Spread spinach mixture over dough.

Unroll second can of dough. Separate into eight triangles. Loosely twist each triangle at pointed end. Arrange dough triangles on spinach mixture, pointed ends towards center. Seal outer edges to crust. Brush dough with reserved egg yolk. Bake at 375 F 35 to 40 minutes or until egg mixture is set.

Makes 8 servings

This recipe created by Kraft Foods.