| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Mexican, Poultry |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Velveeta Mexican Pasteurized Process Cheese Spread |
|
|
With Jalapeno Pepper,cubed |
| 1/2 |
c |
Sour cream |
| 1/4 |
ts |
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 bell pepper |
| 1 |
|
4 oz can sliced mushrooms,drained |
| 2 |
|
8 oz cans refrigerated quick crescent dinner rolls |
INSTRUCTIONS
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 @ 375 degrees
for 35 to 40 minutes or until egg mixture is set.
Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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