Ingredients

• 1 bag (12 oz) frozen chopped broccoli

• 1 ½  cups shredded cooked chicken (1/2-inch pieces) SAVE $

• 2  cups shredded cheese of choice (non dairy cheese cheddar shreds is what I use)

• 2  cans (8 oz each) crescent rolls

• 1 tablespoon butter, melted

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Instructions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Microwave frozen broccoli as directed on bag. In medium bowl, mix broccoli, chicken and cheese.

2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.

3. Spoon chicken-broccoli mixture on the half of each rectangle closest to center of ring.

4. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

5. Gently separate dough perforations on top until filling peeks through. Brush dough tops with melted butter. Bake 25 to 35 minutes or until top is golden brown and thoroughly baked. Cool 5 minutes before cutting into serving slices.